Description

A quick, refreshing, and creamy side salad made with crisp cucumbers, sweet cherry tomatoes, and fresh dill in a tangy mayo-sour cream dressing. Perfect for busy weeknights.

Ingredients

Scale

2 large English cucumbers (about 600g), sliced into half-moons
2 cups cherry tomatoes (about 300g), halved
½ medium red onion (about 75g), thinly sliced
½ cup fresh dill (about 15g, packed), chopped
½ cup mayonnaise (120g)
¼ cup sour cream (60g)
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
¼ cup crumbled feta cheese (optional)

Instructions

Wash the cucumbers and tomatoes. Slice the cucumbers into ¼-inch half-moons and halve the cherry tomatoes. Thinly slice the red onion. If the onion is sharp, soak slices in cold water for 10 minutes, then drain and pat dry.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, minced garlic, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the sliced cucumbers, halved tomatoes, and drained red onion.
Pour the dressing over the vegetables and gently toss to coat everything evenly.
Chop the fresh dill and sprinkle it over the salad. Give it one final gentle toss.
Cover and refrigerate for at least 30 minutes to allow flavors to meld and cucumbers to absorb the dressing. Serve chilled.

Notes

For best results, chill the salad for at least 30 minutes before serving to allow flavors to meld. If the salad becomes watery, drain excess liquid before serving. This salad improves in flavor after sitting overnight. Do not freeze or reheat.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 6
Sodium: 200
Fat: 12
Saturated Fat: 3
Carbohydrates: 10
Fiber: 2
Protein: 2

Keywords: cucumber salad, tomato salad, creamy salad, dill salad, quick side dish, summer salad, gluten-free, vegetarian