Creamy Cucumber Tomato Salad
15 minute Creamy Cucumber Tomato Salad made with crispy cucumbers, juicy tomatoes, and tossed in creamy garlic and dill dressing.
Servings: 8 servings
Calories: 55kcal
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