Crisp cucumbers, ripe tomatoes, fragrant onions, and a creamy dill sauce come together to make this Southern staple. Our Creamy Cucumber Tomato Salad couldn’t be simpler and it makes a great side dish for all your summertime favorites.
This cucumber tomato salad recipe makes an amazing side dish for all your warm weather entrees. Enjoy it with a hearty helping of Baked Brats, have a scoop next to a Juicy Lucy, or with a bowl of Ham Hock and Beans. You can even make this salad a meal. Use your favorite dressing, like ranch, garlic, or dill, and enjoy!
How to Make a Creamy Cucumber Tomato Salad
- If you decide to make the creamy lemon dill sauce from scratch, make it by combining mayonnaise, dill, lemon juice, and Dijon mustard. Then, place the sauce into the refrigerator until you’re ready to add it to the salad.
- Prepare the cucumbers, tomatoes, and onions and place them into a large bowl.
- Add about a 1/2 cup of the dill sauce to the vegetables and toss to combine. Cover the salad and refrigerate until ready to serve.
- Serve with extra dressing, a sprinkle or fresh dill weed, or fresh chives if desired.
Tips and Variations:
- We love this creamy cucumber tomato salad but some people prefer a marinated version. To make a marinated cucumber tomato salad simply toss it in your favorite Italian Dressing or a vinaigrette made with olive oil, lemon juice, dill, salt, and pepper (and maybe a pinch of sugar or sugar).
- Feel free to use English cucumbers in place of regular cucumbers. English cucumbers are seedless, so it’s easy to slice them up and toss them into the bowl.
- We used our Lemon Dill Sauce for this salad, but ranch dressing, Garlic Dressing, Dill Salad Dressing, or your favorite store bought dressing would work great!
- Roma tomatoes are our favorite variety because of their robust flavor. In order to keep the salad from becoming watery, deseed the inner portion of the tomatoes and dice or slice the remaining portions.
- Cherry, grape, or tomatoes on the vine are other wonderful options. Cut them however you like and dice the remaining ingredients to size.
- Use either purple or white onion. We chose purple to give the cucumber tomato salad a pop of color.
Storage: Refrigerate this cucumber tomato salad in an airtight container. It’s best enjoyed within a day of preparation and leftovers discarded within 2-3 days.
Make Ahead: Prep the ingredients for the salad and store them in separate containers. Then, make the dressing and store it in its own container. When you’re ready to serve the salad, combine the ingredients. We don’t recommend making the salad more than 1 day ahead of time.
Freezing: We don’t recommend freezing any part of this salad.
- 2 cups diced Roma tomatoes
- 1 1/2 cups sliced cucumbers
- 1/2 cup thinly sliced purple onion
- 1/2 cup lemon dill sauce
- Make the lemon dill sauce. Refrigerate until ready to use.
- Prepare the vegetables and place them into a large mixing bowl.
- Pour the lemon dill sauce over the vegetables, and stir to combine. Cover the salad and refrigerate until ready to serve.
- Serve with extra dressing, fresh dill weed, or a sprinkle of fresh chives.
- See post for storage options.