Creamy Cucumber Tomato Salad – A Fresh & Tangy Summer Classic

This creamy cucumber tomato salad is a quick and refreshing dish made with crisp cucumbers, juicy cherry tomatoes, sour cream, dill, and a hint of vinegar. Perfect for summer potlucks or weeknight dinners!

A Summer Favorite – Creamy Cucumber Tomato Salad

There’s something about this creamy cucumber tomato salad that feels like summer in a bowl. It’s cooling, crunchy, tangy, and just the kind of thing you crave when the heat settles in and your energy has quietly packed its bags. I’ve been making some version of this since I was a teenager helping my mom prep dinner in tiny, sunlit kitchens from Morocco to New Jersey.

She’d slice up cucumbers so thin they almost looked translucent, toss them with whatever tomatoes we had on hand, and always — always — finish it with a dollop of sour cream and fresh dill. Some evenings it was just that and warm flatbread, and honestly? No one complained.

This fresh garden salad recipe is a staple at our house, especially when cherry tomatoes are bursting off the vine and cucumbers are cheap and sweet at the market. And let me tell you, it disappears fast at family BBQs — I always double it when we’re feeding a crowd.

Ingredients You’ll Need

This sour cream cucumber tomato salad is as simple as it gets — but simple doesn’t mean boring. The magic comes from fresh produce, a creamy dressing, and a little herb love. I usually reach for English cucumbers because they’re tender and less seedy, but if you’ve got Persian cucumbers, go for it! They’re crisp and snackable — perfect for salads like this.

Here’s what you’ll need:

• 2 English or Persian cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup sour cream – I always go full-fat here. The richness clings to every cucumber slice in the best way.
• 2 tablespoons mayonnaise (optional) – adds a little extra creaminess and depth
• 2 tablespoons fresh dill, chopped (or 1 tsp dried, if needed)
• 1 tablespoon apple cider vinegar or lemon juice – both give that fresh tang
• Salt and black pepper, to taste

Optional Add-Ins (depending on the day or who’s coming over):
• Crumbled feta – salty and perfect
• Diced avocado – Noah loves this combo — creamy on creamy
• Sliced boiled eggs – turns it into a little lunch plate
• Grilled chicken – makes it dinner-worthy in a pinch
• Cooked and chilled pasta – great for stretching it into a crowd-pleasing bowl

Eva’s Note:
“If I’m making this for the kids, I like to soak the red onion slices in ice water for about 10 minutes first — it softens the sharpness without losing flavor. Makes a big difference for little mouths!”

How to Make Creamy Cucumber Tomato Salad

This easy creamy cucumber salad comes together in just a few steps — no stove, no oven, and no sweat (literally). It’s the kind of dish you can throw together while chatting on the phone or wrangling homework questions from across the kitchen.

Here’s how I make it:

1. Slice your veggies.
   Thinly slice the cucumbers and red onion, and halve the cherry tomatoes. I like using a mandoline for the cucumbers if I’m feeling fancy — but honestly, a sharp knife works just fine.
2. Soak the onions.
   This step is optional but worth it. Soak your sliced red onion in a bowl of ice water for 10 minutes to mellow the bite. Drain and pat dry before adding to the salad.
3. Make the creamy dressing.
   In a large mixing bowl, stir together the sour cream, mayonnaise (if using), apple cider vinegar or lemon juice, dill, salt, and pepper. Taste and adjust — I usually start small with salt and add more once everything’s combined.
4. Toss it all together.
   Add your cucumbers, cherry tomatoes, and onions to the bowl. Gently mix until everything is coated in that cool, tangy dressing.
5. Chill for best flavor.
   Cover the bowl and chill in the fridge for at least 30 minutes.
   Eva’s Tip: “30 minutes is the sweet spot. The dill gets a chance to bloom, and the veggies stay crisp but flavorful. Any longer than 2 hours and the cucumbers start to soften a bit — still good, just different.”
6. Serve and enjoy.
   Give it a quick stir before serving and top with a bit of extra dill or black pepper if you’d like.

That’s it! Your creamy cucumber tomato salad is ready to shine.

Variations & Add-Ins

One of the reasons I keep coming back to this creamy cucumber tomato salad is how easy it is to customize. Whether you’re feeding picky eaters, using up what’s in the fridge, or turning this into a full meal — this salad flexes with you.

Here are some of our favorite add-ins at home:

• Diced avocado – Emma calls this “green butter,” and it’s the smoothest little upgrade.
• Cooked and chilled pasta – Toss in rotini or bowtie pasta to stretch the salad for potlucks or busy weeknights.
• Grilled chicken strips – We’ve done this plenty of times when it’s too hot to cook indoors. Instant dinner.
• Sliced boiled eggs – Adds protein and makes it feel like something you’d get from a cozy café.
• Crumbled feta or mozzarella pearls – Creamy meets tangy. The combo with sour cream dressing is so good.

Eva’s Note:
“I’ve tossed this with some rotini and grilled chicken on weeknights when it’s too hot to cook — it becomes a cold pasta salad the whole family actually agrees on.”

If you like that idea, you might also enjoy this creamy dill pasta salad idea. It’s another cool and creamy crowd-pleaser.

What to Serve With This Salad

This creamy cucumber tomato salad is one of those dreamy summer vegetable salads that goes with almost everything. It’s bright, crisp, and creamy — perfect for balancing out grilled meats, savory mains, or even a simple sandwich.

We recently brought this to a family picnic in Prospect Park. My husband grilled skewers, the kids chased bubbles, and I passed around this chilled bowl of goodness. It vanished before the lemonade was gone.

Here are a few favorites to serve it with:

• Grilled chicken – Juicy, smoky chicken pairs beautifully with the cooling salad.
• Burgers or sliders – A fresh bite between heavier bites — essential!
• Grilled corn on the cob – The textures are so satisfying together.
• Mediterranean salmon patties – Try it with our Mediterranean salmon patties for a light but filling dinner.
• Flatbread and hummus – Especially if you add feta or avocado to the salad. Instant mezze vibes.

Eva’s Note:
“In the summer, we often make a big bowl of this and a pile of grilled kebabs or even rotisserie chicken from the store. Toss a cold drink in the mix, and it’s dinner without breaking a sweat.”

Make-Ahead & Storage Tips

Let’s answer one of the most common questions I get:
Can I make creamy cucumber salad ahead of time?
Yes — with a little planning, this creamy cucumber tomato salad is make-ahead friendly!

Here’s how I do it at home:

Eva’s Tip:
“I like to make the dressing and slice the veggies earlier in the day, especially if we’re having guests. Then I keep everything chilled separately. About 30 minutes before dinner, I toss it all together while setting the table or prepping the grill.”

That 30-minute chill time after mixing is just right. It gives the dill time to bloom and the veggies time to soak in the flavors — but not so long that they lose their crispness.

Storing Leftovers:
If you have extra (rare, but it happens!), pop it in an airtight container and store in the fridge for up to 2 days. Keep in mind that cucumbers naturally release water, so the salad may get a little softer over time — but it’s still tasty!

And if you’re in the mood for another cool side with staying power, try this fresh pickled cucumber salad — it’s tangy, crunchy, and perfect for prepping ahead.

Frequently Asked Questions about Creamy Cucumber Tomato Salad

Q: Can I make creamy cucumber tomato salad ahead of time?

Yes, you can! I recommend prepping the vegetables and creamy dressing separately, then tossing everything together about 30 minutes before serving. That gives the flavors time to meld without making the cucumbers soggy.

Eva’s Note:
“I usually mix it while I’m setting the table or letting the grilled chicken rest. It’s the last thing I do — and always the first thing to get scooped up.”

Q: What dressing goes best with cucumber and tomato salad?

A sour cream-based dressing with a little vinegar or lemon juice is the classic combo — creamy and tangy with just enough zip. You can also use Greek yogurt if you want to lighten it up, or blend in a little mayo for richness.

Eva’s Note:
“My kids love the sour cream version best. But if we’re low on it, I’ll do a half-and-half blend with Greek yogurt — they never notice.”

Q: How long does creamy cucumber tomato salad last in the fridge?

It keeps well for about 2 days in an airtight container, though the cucumbers do soften a little after the first day. That said, it’s still delicious.

Eva’s Tip:
“It’s even better the next day on a slice of toast or spooned over crackers as a quick lunch.”

Q: Can I use dried dill instead of fresh?

Absolutely. Use 1 teaspoon of dried dill if fresh isn’t available. The flavor is slightly different — a little more muted — but still delicious.

Eva’s Note:
“In the winter, I always reach for dried dill. But when the herb garden is in bloom, I go fresh every time — the brightness is unmatched.”

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