Fresh Cucumber Tomato Crunch: A Zingy Summer Salad Recipe

Summers call for refreshing salads that bring crisp cucumber tomato salad magic right to your table.

Cool vegetables dance together in a light, zesty embrace that promises instant delight.

This Mediterranean-inspired combination delivers a burst of fresh flavors with every colorful bite.

Ripe tomatoes mingle perfectly with crunchy cucumber slices, creating a vibrant side dish.

Herbs and a simple vinaigrette enhance the natural goodness of these garden-fresh ingredients.

Each forkful promises a delightful crunch and bright, tangy notes that complement any main course.

Prepare to fall in love with this simple yet spectacular salad that celebrates summer’s bounty.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1530 minutes

Total Time: 25 hours 40 minutes

Calories: 130 kcal

Servings: 4

Creamy Cucumber Tomato Salad Ingredient List

• Cucumber: Crisp base that adds cool, hydrating crunch with subtle sweetness. Choose firm, bright green cucumbers without soft spots or yellow patches.
• Tomatoes: Juicy, vibrant ingredient bringing natural sweetness and rich color. Select ripe, deep red tomatoes that feel heavy and have smooth skin.
• Red Onion: Sharp, zesty component adding depth and mild spicy undertone. Pick firm onions with tight, glossy outer layers and no soft areas.

• Sour Cream, Greek Yogurt: Tangy, luxurious foundation creating silky texture. Select full-fat versions for richer flavor and smoother consistency.
• Mayonnaise: Adds richness and helps bind dressing ingredients smoothly. Choose high-quality, real mayonnaise for best taste.

• Lemon Juice or Vinegar: Brightens overall flavor and balances creamy elements. Use fresh lemon or high-quality white wine vinegar for best results.
• Garlic Powder: Provides subtle, aromatic warmth without raw garlic intensity. Select pure, fresh garlic powder without clumping.
• Dried Dill: Introduces herbaceous, slightly tangy note complementing vegetables. Choose vibrant green, fragrant dried dill.
• Salt and Pepper: Essential seasonings for developing deep, balanced flavor profile. Use freshly ground black pepper and kosher salt.

• Fresh Parsley or Dill: Adds final burst of color and fresh herbal aroma. Select bright green, crisp herbs without wilting.

Tools to Toss a Creamy Cucumber Tomato Salad Smoothly

• Cutting board: Sturdy surface for slicing vegetables safely.
• Sharp knife: Precise tool for chopping cucumbers, tomatoes, and onions.
• Large mixing bowl: Spacious container for combining and tossing salad ingredients.
• Small bowl: Perfect for whisking together creamy dressing ingredients.
• Measuring spoons: Helpful for accurately portioning seasonings and dressing components.
• Whisk or fork: Ideal for blending dressing ingredients smoothly.

Make Creamy Cucumber Tomato Salad That’s Light and Crisp

• Slice and Chop Veggies

Grab fresh cucumbers and tomatoes and slice them into bite-sized pieces. Add some thinly sliced red onions for an extra flavor punch. The thinner the slices, the more delightful the texture.

• Whip Up the Creamy Sauce

In a bowl, mix together tangy sour cream, smooth mayonnaise, a splash of zesty lemon juice, a sprinkle of garlic powder, and a pinch of dried herbs. Blend until silky and well combined. Season with salt and pepper to make the flavors pop.

• Mix and Coat

Pour the luscious creamy sauce over the crisp vegetables. Gently toss everything together, ensuring each piece gets a perfect coating of the dreamy dressing.

• Chill and Garnish

Let the salad rest in the refrigerator for about 30 minutes so the flavors can dance and mingle. Right before serving, shower the top with fresh chopped herbs for a vibrant finishing touch. Enjoy this cool, creamy summer delight!

Tips That Balance Freshness and Creaminess in This Salad

• Briefly place the salad in the freezer for 15 minutes before serving to achieve an extra crisp and refreshing texture without freezing the vegetables.
• Replace sour cream and mayonnaise with cashew cream or vegan yogurt alternatives to create a plant-based version of this creamy salad that retains the same rich consistency.
• Swap traditional ingredients with keto-friendly substitutes like using Greek yogurt with zero-carb mayonnaise and adding extra herbs to enhance flavor without increasing carbohydrate content.
• Experiment with different fresh herbs like chives, basil, or mint to transform the salad's flavor profile and add a vibrant, aromatic dimension to the classic recipe.
• Incorporate crumbled feta cheese and kalamata olives to give the cucumber tomato salad a Mediterranean-inspired variation with robust and tangy flavor notes.

Serve Cucumber Tomato Salad for Summer Meals

• Summer Picnic Companion: Pack this refreshing salad in a sealed container for outdoor gatherings, beach days, or backyard barbecues. Its cool, creamy texture makes it perfect for hot weather meals.
• Protein Power-Up: Top the salad with grilled chicken strips, crumbled feta cheese, or sliced hard-boiled eggs to transform it into a complete and satisfying main course. The creamy dressing complements protein beautifully.
• Mediterranean Mezze Plate: Serve alongside warm pita bread, hummus, olives, and grilled vegetables to create a stunning Mediterranean-inspired spread. The salad's vibrant colors and tangy flavor will elevate the entire plate.
• Quick Sandwich Sidekick: Use this salad as a zesty accompaniment to sandwiches, wraps, or grilled meats. Its refreshing taste cuts through rich and heavy main dishes, providing a delightful palate cleanser.

Store the Salad Chilled for Refreshing Bites

• Store the salad in an airtight container in the refrigerator for up to 2 days. The creamy dressing might become slightly watery, so give it a gentle stir before serving to refresh the texture.
• Keep the dressing separate from vegetables until just before eating to maintain crispness and prevent soggy ingredients. This technique helps preserve the salad's vibrant texture and prevents early wilting.
• Avoid freezing this salad as dairy-based dressings and fresh vegetables lose quality when thawed. Cucumbers and tomatoes become mushy and lose their original crisp texture during freezing.
• Prepare the dressing and chop vegetables separately up to 24 hours in advance. Store vegetables in a sealed container and dressing in a separate jar in the refrigerator. Combine just before serving to keep everything fresh and crunchy.

FAQs

• Is this salad healthy?

This cucumber tomato salad is packed with nutrients like vitamins A and C from fresh vegetables, contains low calories, and provides a good source of hydration due to high water content in cucumbers and tomatoes.

• Can I make this salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. Just keep it refrigerated and add fresh herbs right before serving to maintain maximum flavor and freshness.

• What can I substitute if I don't have sour cream?

Greek yogurt works perfectly as a substitute for sour cream. It provides similar creaminess and tanginess while adding extra protein to the salad.

• How can I make this salad more protein-rich?

Add crumbled feta cheese, diced grilled chicken, or chickpeas to increase protein content and make the salad more filling as a light meal or side dish.

Crisp Cucumber Tomato Salad Recipe

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4.9 from 29 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Mediterranean-inspired cucumber tomato salad delivers fresh garden flavors with crisp vegetables and tangy dressing. Herb-infused ingredients combine perfectly for a light, refreshing side dish you’ll savor all summer long.

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Ingredients

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• 2 large cucumbers, thinly sliced
• 2 cups/473 mL cherry or grape tomatoes, halved
• ½ cup/120 mL sour cream (or Greek yogurt for a lighter version)
• 2 tbsps/30 mL mayonnaise
• 1 tbsp/15 mL white vinegar (or lemon juice)
• 1 small red onion, thinly sliced (optional)
• 1 tbsp/15 mL fresh dill, chopped (or 1 tsp/5 mL dried dill)
• 1 tsp/5 mL Dijon mustard
• ½ tsp/2.5 mL garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Vegetable Preparation: Delicately slice cucumbers into translucent rounds, removing skin if preferred. Dice tomatoes into uniform cubes and julienne red onions to create a balanced texture and flavor harmony.
2. Dressing Creation: Whisk sour cream, mayonnaise, lemon juice, garlic powder, and dried dill in a ceramic bowl. Incorporate salt and pepper, calibrating seasonings to achieve a balanced, zesty profile.
3. Salad Assembly: Gently combine prepared vegetables in a spacious mixing vessel, ensuring ingredients are evenly distributed without compromising their structural integrity.
4. Dressing Integration: Pour creamy mixture over vegetables, employing a delicate folding technique to coat each component thoroughly, preserving the produce’s pristine appearance.
5. Flavor Infusion and Chilling: Refrigerate salad for 30-45 minutes, allowing ingredients to marinate and develop a cohesive, sophisticated flavor profile. This resting period enables dressing to permeate the vegetables, enhancing overall taste complexity.
6. Final Flourish: Garnish with freshly chopped parsley or additional dill immediately before serving, introducing a vibrant aromatic element and elevating the dish’s visual presentation.

Notes

• Prevent Watery Salad: Salt cucumbers for 10-15 minutes before mixing to draw out excess moisture, ensuring a crisp, non-soggy texture.
• Customize Creaminess: Adjust dressing thickness by adding more or less sour cream and mayonnaise to match your preferred consistency.
• Herb Freshness Boost: Use fresh dill instead of dried for a more vibrant, intense flavor profile and enhanced aromatic quality.
• Dietary Modification: Swap full-fat dairy with Greek yogurt for a lighter, protein-rich version suitable for health-conscious individuals.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 140
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 15 mg