Creamy Cucumber Tomato Salad

Update : March 31, 2026

why make this recipe

This salad is fresh, light, and quick to make. It uses simple ingredients you can find any time. It works as a side dish or a light meal on hot days.

introduction

Creamy Cucumber Tomato Salad mixes cool cucumber, sweet cherry tomatoes, and a mild onion with a creamy dressing. The salad tastes bright from lemon and fresh herbs. You can make it fast and keep it in the fridge for later.

how to make Creamy Cucumber Tomato Salad

Cut the vegetables as listed in the ingredients. Keep the pieces bite-size so they mix well.
Whisk the yogurt (or sour cream), mayonnaise, lemon juice, salt, and pepper until smooth.
Pour the dressing over the vegetables. Toss gently so everything is coated.
Chill the salad for at least 30 minutes. Chilling lets the flavors join.
Before serving, stir once and add fresh dill or parsley if you like.

Ingredients :

2 medium cucumbers, diced
2 cups cherry tomatoes, halved
1/2 red onion, finely chopped
1 cup Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)

Directions :

In a large bowl, combine diced cucumbers, halved cherry tomatoes, and chopped red onion.
In a separate small bowl, mix together Greek yogurt (or sour cream), mayonnaise, lemon juice, salt, and pepper.
Pour the dressing over the cucumber and tomato mixture and toss until well combined.
Chill in the refrigerator for at least 30 minutes before serving.
Garnish with fresh dill or parsley if desired.

how to serve Creamy Cucumber Tomato Salad

Serve it cold as a side with grilled chicken, fish, or a sandwich. It also works as a light lunch with bread or pita on the side. Add it to a bowl of greens for a fuller salad.

how to store Creamy Cucumber Tomato Salad

Keep the salad in an airtight container in the fridge. It stays good for 2 to 3 days. Stir before serving. Do not freeze the salad — the texture will get watery when thawed.

tips to make Creamy Cucumber Tomato Salad

Use Greek yogurt for a thicker, tangy dressing.
Taste and add salt and pepper little by little.
Chop vegetables evenly so each bite is balanced.
Chill for at least 30 minutes to let flavors blend.
If cucumbers are very watery, sprinkle a little salt on them, wait 10 minutes, then drain the liquid.

variation (if any)

Make it dairy-free: use plain dairy-free yogurt and vegan mayonnaise.
Add crumbled feta or sliced olives for a Mediterranean twist.
Add sliced bell pepper or radish for more crunch.
Mix in chopped mint or basil instead of dill for a different herb flavor.

FAQs

Q: Can I make this salad ahead of time?
A: Yes. Make it a few hours before and chill. It tastes best within 24 hours.

Q: Can I use regular cucumbers instead of English cucumbers?
A: Yes. Peel and seed regular cucumbers if you want less bitterness and water.

Q: Can I use lemon zest or vinegar instead of lemon juice?
A: You can use a little lemon zest or a splash of white wine vinegar for a different tang. Use small amounts and taste.

Q: Is this salad good for a picnic?
A: Yes, keep it cold in a cooler and serve within a few hours for best texture.

Q: Can I add protein to make it a main dish?
A: Yes, add cooked chicken, tuna, or chickpeas to make it more filling.

Conclusion

For a similar creamy cucumber and tomato idea, see this recipe on Creamy Cucumber Tomato Salad – Spend With Pennies. You can also compare tips and variations at Creamy Cucumber Tomato Salad – Small Town Woman.