Ingredients
For the salad
-
3 medium cucumbers, thinly sliced
-
2 medium tomatoes, diced
-
½ medium red onion, thinly sliced
-
2 tbsp fresh parsley or dill, chopped
-
¼ tsp black pepper
For the creamy dressing
-
½ cup sour cream
-
¼ cup mayonnaise
-
2 tbsp plain Greek yogurt
-
1 tbsp lemon juice or apple cider vinegar
-
1 tsp garlic powder
-
½ tsp onion powder
-
½ tsp dried dill
-
¼ tsp salt, or to taste
-
1 tsp Dijon mustard, optional
Instructions
-
Prepare the cucumbers: Wash and thinly slice the cucumbers. If they are very watery, sprinkle with a little salt and let them sit for 10–15 minutes. Pat dry with paper towels.
-
Prepare the tomatoes and onion: Dice the tomatoes and thinly slice the red onion. Remove excess tomato juice if you want a thicker salad.
-
Make the dressing: In a large bowl, whisk together sour cream, mayonnaise, Greek yogurt, lemon juice, garlic powder, onion powder, dried dill, salt, black pepper, and optional Dijon mustard.
-
Combine the vegetables: Add the cucumbers, tomatoes, red onion, and chopped herbs to the bowl.
-
Toss gently: Mix until all the vegetables are coated with the creamy dressing.
-
Chill: Cover and refrigerate for about 20 minutes to let the flavors blend.
-
Serve: Toss gently again before serving. Garnish with extra dill or black pepper if desired.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 120–160 kcal |
| Protein | 2–4 g |
| Carbohydrates | 6–9 g |
| Total fat | 10–14 g |
| Saturated fat | 2–4 g |
| Fiber | 1–2 g |
| Sugar | 3–5 g |
| Sodium | 200–350 mg |
Nutrition varies depending on the dressing brands and ingredient amounts.
Nut & Allergen Information
-
Peanuts and tree nuts: Not intentionally included in this recipe.
-
Dairy: Contains sour cream and Greek yogurt.
-
Egg: May be present in mayonnaise.
-
Mustard: Present if you use Dijon mustard.
-
Gluten: The basic ingredients are generally gluten-free, but check packaged products for labeling and cross-contact warnings.
-
Dairy-free option: Use plant-based sour cream, yogurt, and mayonnaise.
Always check ingredient labels if serving someone with food allergies.
Q/S — Questions & Tips
Q: How do I prevent the salad from becoming watery?
Salt the cucumber slices briefly, drain them, and pat them dry. Remove excess juice from the tomatoes before mixing.
Q: Can I make this salad without mayonnaise?
Yes. Replace it with additional Greek yogurt or sour cream for a lighter dressing.
Q: Can I add cheese?
Yes! Crumbled feta adds a salty, tangy flavor that pairs beautifully with cucumber and tomato.
Q: Can I make it spicy?
Add a pinch of cayenne pepper or a little finely chopped jalapeño.
Q: Can I prepare it ahead of time?
You can make the dressing and slice the vegetables ahead, but store them separately and combine shortly before serving for the best crunch.
Q: How should I store leftovers?
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best texture. Do not leave the creamy salad at room temperature for more than 2 hours.
Q: Can I freeze this salad?
No. Cucumbers and tomatoes become watery and soft after freezing, and the creamy dressing may separate.
Chef’s tip: Use cold, firm cucumbers and add the dressing shortly before serving. This keeps the vegetables crisp and the dressing thick and creamy.