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!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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;)
- Cucumbers – I prefer English cucumbers
- Tomatoes – I like Roma or Cherry
- Red Bell Pepper
- Homemade Dressing
Feel free to leave out the bell pepper. I love it for added crunch but it is not necessary.
Do I have to use red onion?
I have a friend that does not like raw red onion. If you prefer you can use white or Vidalia varieties that are sweet onions and are not as harsh,l you do you.
Cucumber Salad Dressing
- Garlic Powder
- 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
STEP ONE: Mix the dressing by combining all the ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
STEP TWO: Chop and toss the vegetables in a large bowl.
STEP THREE: Pour the dressing over the salad and toss to coat.
STEP FOUR: Serve immediately or refrigerate up to 4 hours.
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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.
How far ahead can I make this?
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.
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!
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!
Other Summer Dishes
- Lemonade Cake
- Italian Chopped Salad
- Picnic Potato Salad
- Street Corn Pasta Salad
- Watermelon Blueberry Salad
Creamy Cucumber Tomato Salad Recipe
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