Creamy Cucumber Tomato Salad
Creamy Cucumber Tomato Salad is a crunchy, creamy, fresh salad perfect for summer. Chopped fresh veggies, tossed in a light and creamy dressing, and finished off with fresh dill.
Cucumber Tomato Salad
I love cucumbers! They always taste like summertime and are so refreshing. Do you love them too?
Growing up my mom made a cucumber tomato salad that had a vinegar based dressing and I couldn’t get enough. This creamy salad is close to it but with a creamy salad dressing that changes everything.
You will love the taste of the crispy cucumbers, juicy tomatoes, tangy onions all combined with the fresh herbs. Make it for a potluck and you might end up keeping it for yourself;)
My other favorite summer salads are my BLT pasta salad, this 24 hour salad, and this chopped Greek salad.
Ingredients Needed
Cucumber – I prefer English cucumbers, but use your favorite type of cucumber. Feel free to peel them if you prefer.
Tomato – Use vine ripe tomatoes, Roma tomatoes, or cherry tomatoes.
Onion – I like red onion but feel free to use sweet onions like Vidalia.
Bell Pepper – I like the extra crunch but feel free to leave out the bell pepper all together.
Dressing – Recipe below but includes mayonnaise, vinegar, garlic powder, sugar, salt, black pepper, and fresh dill.
What is the best mayo to use?
I prefer Duke’s because it doesn’t have sugar but I have used Hellman’s as well. A lot of brands make theirs with olive oil if you are a vegan.
If you prefer, you can substitute plain Greek yogurt or sour cream for a more tangy dressing. I don’t recommend Miracle Whip as it has a different flavor profile.
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How to Make Creamy Cucumber Tomato Salad
First: Mix the dressing by combining all the ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
Second: Chop and toss the vegetables in a large bowl.
Third: Pour the dressing over the salad and toss to coat.
Fourth: Serve immediately or refrigerate up to 4 hours.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge in an airtight container for up to 3 days. I recommend keeping the dressing separate until ready to serve or it might get soft.
How do you keep it from getting soggy?
You can sprinkle the cucumbers with salt after you dice them and before you add them to the salad.
Be sure to let them sit for a few minutes to allow the salt to draw out the water and then pat them dry with a paper towel.
If you like salads for summer because you don’t have to turn on the oven, check out these other cold dinner ideas!
Tips for No Leftovers
- Pick fresh and crisp cucumbers for best results.
- Soak the onions in water for 5 minutes to take a little of the “bite” out of them.
- Make the dressing and keep it separate until ready to serve.
- Toss in some cheese, beans, or nuts for extra texture. I like chickpeas, radishes, and sunflower seeds.
- Add in some grilled chicken breast for a light summer meal.
- Remove the seeds from the tomatoes to keep from watering down the salad.
- Substitute the vinegar for apple cider vinegar, red wine vinegar, or lemon juice.
- Make it low carb with sugar free mayo and artificial sweetener like stevia. You can also leave out sugar altogether.
- Substitute Greek yogurt or sour cream for the mayonnaise.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Creamy Cucumber Tomato Salad recipe is a delicious side dish for picnics and potlucks. Full of fresh cucumbers, fresh tomatoes, and sweet vidalia onions for a fresh side dish. Add in some beans or cheese for a light lunch.
Creamy Cucumber Tomato Salad
Ingredients
Salad
- 2 English cucumbers diced
- 2 Roma tomatoes seeded, diced
- ½ small red onion diced
- 1 red bell pepper seeded, diced
- 1 tablespoon fresh dill
Creamy Dressing
- ¼ cup mayonnaise
- 2 teaspoons white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sugar sub artificial sweeteners
Instructions
- Mix the dressing by combining all the ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
- Chop and toss the vegetables in a large bowl.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate up to 4 hours.
Notes
- Pick fresh and crisp cucumbers for best results.
- Soak the onions in water for 5 minutes to take a little of the “bite” out of them.
- Make the dressing and keep it separate until ready to serve.
- Toss in some cheese, beans, or nuts for extra texture. I like chickpeas, radishes, and sunflower seeds.
- Add in some sliced chicken breast for a light summer meal.
- Remove the seeds from the tomatoes to keep from watering down the salad.
- Substitute the vinegar for apple cider vinegar or lemon juice.
- Make it low carb with sugar free mayo and artificial sweetener like stevia. You can also leave out sugar altogether.
- Substitute Greek yogurt or sour cream for the mayonnaise.
Nutrition
{Originally published 06/11/20 – photos and recipe notes updated 08/22/24}
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