Easy Creamy Cucumber Tomato Salad with Dill

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 bright and tangy dill.

Easily made low carb, this is the perfect side dish or a light lunch!

Cucumber Tomato Salad

I LOVE cucumbers!! They taste like a garden in my mouth and are full of water for hydration. Do you love them too?

Growing up my mom made a cucumber tomato dill salad that had a vinegar based dressing and I couldn’t get enough.

This recipe is the best of that one but with a creamy 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;)

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Ingredients Needed

• Cucumbers – I prefer English cucumbers
• Tomatoes – I like Roma or Cherry
• Onion
• Red Bell Pepper
• Homemade Dressing

Feel free to leave out the bell pepper. I love it for added crunch but it is not necessary.

Ingredients for Salad Dressing

• Mayonnaise
• Vinegar
• Salt
• Garlic Powder
• Pepper
• Sugar
• 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.

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.

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Tips for No Leftovers

• Soak the onions – soak the onions in water for 5 minutes to take a little of the “bite” out of them.
• Separate dressing – make the dressing and keep it separate until ready to serve.
• Add texture – add in some cheese, beans, or nuts. I like chickpeas, radishes, and sunflower seeds.
• Seed tomatoes – remove the seeds from the tomatoes to keep from watering down the salad.
• Make it low carb – you can make it low carb with sugar free mayo and artificial sweetener like stevia. You can also leave out sugar altogether.
• No mayo – use Greek yogurt or sour cream instead of mayonnaise.

Can I make this ahead of time?

I wouldn’t make this too far in advance. You can chop the veggies and make the dressing. Keep them separate in the refrigerator up to 2 days.

Simple toss the salad with the dressing to serve. If you dress it too early, the veggies will start to break down and make it watery.

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.

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 is a delicious side dish for picnics and potlucks. Add in some beans or cheese for protein and enjoy it as a healthy meal!

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