Creamy Cucumber Tomato Salad made with crispy cucumbers, juicy tomatoes, and tossed in creamy garlic and dill dressing. It’s 15 minute side dish you will make all summer long!

Check out my other Ukrainian childhood salads like cucumber and tomato salad, healthy cucumber salad, and creamy cucumber salad.

Creamy cucumber tomato salad in white bowl with pepper grinder and bunch of dill on a counter.

I’m always looking for healthy salad recipes that I can whip up quickly. The fewer ingredients the better!

This easy creamy cucumber tomato salad checks all the boxes. It is one of childhood favorites I grew up eating in Ukraine.

The combo of sour cream and garlic is the bomb dot com on the highest level! The base of the salad is fresh and delicious garden bounty like cukes, tomatoes and dill. Then it’s got some red onions and all of that gets tossed in a creamy garlic and dill dressing.

Sour cream is so good although yogurt would be a healthier choice. I use either or depending on my mood and fridge contents. Sour cream is definitely when I am feeling naughty.

I love to serve it with grandma’s ground chicken burgers, grilled chicken breast, or Greek chicken kebabs!

There you have it! Simple, light, and refreshing summer meal. Also with a few of my tips you can make this flavorful salad year-round.

Ingredients You’ll Need

Sour cream, english cucumbers, tomatoes, garlic, red onion, dill, salt and pepper.
  • Cucumbers
  • Tomatoes
  • Red onion
  • Fresh dill
  • Garlic
  • Sour cream
  • Salt & pepper

How to Make Creamy Cucumber Tomato Salad

One bowl and 15 minutes is all that’s needed to make this salad.

Chop up more tomatoes and cucumbers than you need and set them aside, so you can make this salad again tomorrow!

Grab a large salad bowl first.

Sliced cucumbers on cutting board.

Cut the cucumber into slices, probably around 1/4″ thick. Not too thin so that they are flimsy but also not too thick.

Then, cut those rounds in half. It’s easier to eat when they’re about the same size as the tomatoes. Add to the bowl.

Sliced tomatoes on cutting board.

Use a sharp knife to cut tomato wedges. First, cut the whole tomato in half, place the flesh side up, and cut 1″ wedges. Repeat with the other half and transfer to the salad bowl as you are chopping.

Cucumbers, tomatoes, dill, red onion, and sour cream in bowl.

Slice tomatoes and chop dill, add to the bowl. Now add sour cream, grated garlic, salt and pepper. No need to make salad dressing separately but you can if you wish.

A hand with a spoon stirring salad in white bowl.

Using a spoon rather than tongs, gently stir the ingredients together. Start from the bottom of the dish in the middle and use a circular scooping motion upwards.

It might appear hard thing to do at first but veggie juices will soon mix with sour cream thinning it out and forming delicious creamy dressing.

Rotate the bowl as you go just to make sure everything is combined. We’re aiming to avoid destroying the tomatoes!

Best to serve immediately or within next 6 hours, and cover any leftovers for 24 hours.

What Cucumbers and Tomatoes are Best to Use?

Long English cucumbers are good because they have thin skin and fewer seeds. You can also use smaller Persian cucumbers.

If using farmer’s market cukes with thick bitter skin, peel them first.

My absolute favorite store-bought tomato of all times are tomatoes on the vine. That’s why you can make this light salad year round! They are smaller round tomatoes often still attached to their stalk.

In the summer, use any local fresh tomatoes or heirloom variety is extra special. Avoid store-bought roma or field tomatoes pretty much most of the time. They do not have much flavor.

Optional Add-In’s

Some yummy ways to boost flavor and texture could be to add one or two of the following:

  • Chickpeas
  • Avocado
  • Feta cheese
  • Parmesan

Can I Make This Salad Ahead?

Make this salad up to 24 hours again by prepping and not stirring! Place all of the ingredients into a salad bowl, but leave it as is. Stir just before serving, otherwise, things will get soggy and the dressing will be watery.

What Can I Serve with This Vegetable Salad?

It’s a staple during grilling season, but it’s definitely a year round salad as well.

I always remember eating it with a side of healthy mashed potatoes and a stove top version of these Instant Pot pork chops.

Pair it with air fryer lamb chops or chicken made with Greek chicken marinade!

More FAQs

Can I use yogurt instead of sour cream?

You can! It’s just as creamy and tangy, however with less fat making it the lighter choice.

Can I use white onion instead of red onion?

Sure you can! It’s great if that’s the onions you normally have at home. Keep in mind they’re more pungent than red onions, so you might find you want to use less.

Can I add mayo?

Yes. Reduce sour cream to 1/4 cup and add 2 tbsp of mayo. Extra naughty but so good!

Can I use garlic powder?

Yes, use 1 tsp garlic powder instead of fresh garlic. Although it is not the same but still delicious quick shortcut.

More Creamy Salad Recipes You’ll Love

You may also like to browse all my healthy salad recipes!

Closeup of creamy cucumber tomato salad with dill and pepper.
Creamy cucumber tomato salad in a bowl with sprig of fresh dill.

Creamy Cucumber Tomato Salad

15 minute Creamy Cucumber Tomato Salad made with crispy cucumbers, juicy tomatoes, and tossed in creamy garlic and dill dressing.
5 from 11 votes
Servings 8 servings
Calories 55
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes

Ingredients 
 

  • 1 1/2 long English cucumbers cut in half moons
  • 1 1/2 lb tomatoes on the vine sliced in segments
  • 1/4 cup red onion thinly sliced (optional)
  • 3 tbsp dill finely chopped
  • 2 small garlic cloves grated
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • Ground black pepper to taste

Instructions 

  • In a large bowl, add cucumbers, tomatoes, red onion, dill, garlic, sour cream, salt and pepper.
  • Stir gently from the bottom in the center of the bowl until well combined. Serve salad within next 6 hours or so.

Notes

  • Store: Refrigerate leftovers for up to 24 hours.
  • Make Ahead: Refrigerate salad ingredients prepped in a bowl, but not stirred, and covered for up to 24 hours. Stir before serving.
  • Best tomatoes to use: In summer, heirloom varieties. And any time of the year, store-bought tomatoes on the vine.
  • Best cucumbers to use: Long English os smaller Persian cucumbers as they have thin skin. Peel farmer’s market cucumbers.
  • Greek yogurt: Use instead of sour cream for lighter salad.

Nutrition

Serving: 1cup | Calories: 55kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 156mg | Fiber: 1g | Sugar: 4g
Course: Salad
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. Looks delish! I don’t have fresh dill available, but have the rest right now. I know it won’t be quite as good, but how much dried dill should I use?

    1. Recipe has not been tested with dried, but based upon other recipes, I would omit or use another fresh herb like parsley if you have that available.

  2. 5 stars
    Thank you for all your beautiful recipes I enjoyed every single one so so delicious and so easy to make
    I especially love the low calorie healthy recipes thank you so much

  3. 5 stars
    Yum! Yum! Yum! Yum!

    And so easy to do! Made it with my favorite Organic Olympic Greek Yogurt, was delicious😁

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