Creamy Cucumber and Tomato Salad

Simple Flavors Here. It’s Not Complicated!

When it’s hot outside and I don’t feeling like cooking, this is one of my favorite recipes. All I need are simple fridge and pantry staples, plus a few fresh vegetables from the garden, a local farmers market, or the grocery store.

Here are some ingredient notes from my testing, plus my recommendations for any variations and/or substitutions:

Salad Ingredients:

• Cucumbers – I always use large English cucumbers or small Persian cucumbers. They have a thin skin with a sweeter flavor, which means I don’t need to peel them. This not only saves time, but also adds textural and visual appeal. If you use cucumbers with thick, waxy skin (like a typical old fashioned garden cucumber), I definitely recommend peeling them first as the skin can be tougher and have a bitter flavor.
• Tomatoes – Stick with smaller cherry or grape tomatoes for this recipe. I tested using larger varieties, but they simply have more free-flowing juices and make the dressing unappealingly watery. If larger varieties are your best, most delicious option, then I recommend cutting the tomatoes in halves or quarters first and scooping out the extra juices. Then slice them into bite-size chunks.
• Onion – I prefer to use red onion because I like its flavor and the pretty color it adds. But you can definitely use white or yellow onions. If you prefer a softer onion flavor, use a sweet yellow onion such as Vidalia.

Creamy Herb Dressing Ingredients:

• Sour cream – You’ll find that whenever I call for sour cream in my recipes, I use full-fat sour cream. It gives a creamier, more full-bodied texture and the best tangy flavor. I stand by that belief with this recipe too!
• Mayonnaise – A good quality mayo is the only way to go. Always. In this recipe, it adds rich flavor and offers a fabulous silky consistency that helps the dressing cling to every bite. Do not use “salad dressing” such as Miracle Whip, which includes other ingredients and flavorings, including sweeteners. It will not give you the simple flavor this salad begs for.
• Garlic – Fresh garlic adds earthy yet vibrant flavor. And, yes, I always recommend that you use fresh garlic cloves (not garlic that’s pre-minced in a jar) for the best flavor. In a pinch, you could substitute with some garlic powder.
• Fresh herbs – I use fresh dill and mint, as they are the perfect summery combo for me. I especially like how the mint adds another layer of cooling flavor. Parsley and basil would also be nice additions.

Simple Steps, too! HOW TO MAKE CUCUMBER TOMATO SALAD:

I promise you, I created this recipe with an emphasis on EASE. Spend minimal time on prep and enjoy a salad with maximum fresh flavor!

Start by cutting the vegetables and adding them to a bowl. You’ll want to half or quarter the small tomatoes and slice the cucumbers and onion thinly.

Then stir together all the dressing ingredients in a separate small bowl.

Finish by combining the creamy, herby dressing with the vegetables, gently folding everything together until evenly coated. And serve!

How To Serve. The #1 Thing You Need To Know.

The most important thing about serving this salad is that it has the best texture right after you make it, before the salt has time to draw moisture from the vegetables and thin-out the dressing. If I want to prep this ahead of time, I store the cut vegetables in one covered container, the dressing in another covered container, and let them sit in the fridge. Then I fold them together when it’s time to eat.

Now let’s talk about a few delicious ways to pair this salad. My absolute favorite way is with something hot off the grill, like beer can chicken, super simple grilled chicken thighs, or our daughters’ most-requested salmon recipe, Blake’s sweet and smoky grilled salmon. Together, there’s no heating up the kitchen on a hot summer day! (On a cooler day, when you invite turning on the oven, try pairing this salad with my easy lazy ravioli lasagna.)