Creamy Cucumber and Tomato Salad Recipe

For the past 25 years I’ve been making a creamy cucumber and tomato salad that my husband absolutely loves! From late June through the middle of September, I bet I make this recipe at least once every 7-10 days. It’s one way that we like to utilize some of the fresh cucumbers, tomatoes and onions from our backyard garden.

When we we’re invited to family gatherings or backyard barbecues during the summer months, I’m often asked to bring along a big bowl of my homemade cucumber and tomato salad. Here’s how I make it.

Creamy Cucumber and Tomato Salad Recipe

3-4 large cucumbers, peeled and sliced thin
1 tsp. salt
8-12 cherry tomatoes or small roma tomatoes, sliced
2 tbsp. onion, finely chopped
3/4 cup to 1 cup of sour cream
2 tbsp. white vinegar
2-3 tsp. granulated sugar
1 tbsp. fresh dill, finely chopped
additional salt & ground black pepper – to taste

Place sliced cucumbers into a large bowl. Sprinkle 1 tsp. of salt over the slices and stir. Cover the bowl and place into the refrigerator for 30 minutes.

In a mixing bowl combine together the sliced tomatoes, finely chopped onion, sour cream, white vinegar, granulated sugar and the freshly chopped dill. Stir ingredients together until combined.

Remove cucumbers from the refrigerator and drain away any liquid that formed. Spoon the slices into the sour cream mixture and stir until all ingredients are well combined. If desired, sprinkle a little salt and ground black pepper into the bowl, according to taste.

Cover the bowl and refrigerate for 3-4 hours to allow the flavors to infuse. Serve chilled and always store leftovers in the refrigerator.