Description
This creamy cucumber tomato salad is a refreshing and easy-to-make side dish featuring crisp cucumbers and juicy tomatoes tossed in a smooth, tangy dressing made with sour cream and mayonnaise. Enhanced with dried dill and garlic powder, it offers a perfect balance of flavors, making it ideal for summer meals or as a crisp addition to any gathering.
Ingredients
Scale
Dressing
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
Salad
- 2 medium cucumbers, thinly sliced
- 3 small tomatoes, cut into wedges or halved
- 1/2 sweet onion, thinly sliced
- Kosher salt and pepper to taste
Instructions
- Prepare the dressing: In a large bowl, thoroughly mix the sour cream, mayonnaise, dried dill, and garlic powder until you achieve a smooth, creamy consistency.
- Add the vegetables: Incorporate the thinly sliced cucumbers, wedge-cut or halved tomatoes, and thinly sliced sweet onion into the bowl with the dressing. Gently toss everything together to coat the vegetables evenly without bruising them.
- Season the salad: Sprinkle kosher salt and freshly ground black pepper over the mixture according to your taste preferences. Stir lightly to distribute the seasoning.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to blend and the salad to chill before serving.
Notes
- For a lighter version, use low-fat sour cream and mayonnaise.
- You can substitute dried dill with fresh dill if available; use about 1 tablespoon chopped fresh dill.
- The salad is best served chilled, making it a great make-ahead side dish for barbecues or picnics.
- Adjust salt and pepper according to your dietary needs or preference.
- Optional: Add a splash of lemon juice or vinegar for extra tanginess if desired.
