This creamy cucumber tomato salad is one of my most favorite salads to make in the summer. With the combination of juicy tomatoes, crisp cucumbers, creamy mayo dressing, and the freshness of dill and onion, this salad is a perfect addition to any summer meal.
The simplicity of the recipe allows the natural flavors of the vegetables and herbs to shine through, while the creamy mayo dressing adds a delightful tangy kick. Next time you’re searching for a quick and refreshing salad, give this recipe a try.
The salad can be made any time of the year, but is especially good in the summer when you have fresh tomatoes and cucumbers. I call this my “everyday” salad because I literally used to make it everyday (well, at least 5 times a week). Nowadays, I mostly make this salad in the summer when my garden is producing fresh tomatoes, cucumbers and herbs. Because vegetables in the winter be like 🤢… So I stopped making this salad in order not to ruin it for me. Instead, I make this a lot once the tomatoes start coming in and I loooove it.
Cucumber Tomato Salad Video
Ingredients for Cucumber Tomato Salad
Tomatoes – any kind, though not cherry. Homegrown are best or get some at the farmer’s market if possible. Here, I’m using store-bought cocktail tomatoes, which taste pretty good this time of the year.
Cucumbers – Again, homegrown or farmer’s market. I really like using the small, canning cucumbers. They have a very soft skin and a very mild, refreshing flavor.
Onion – fresh, white or red onion, and/or green onion from the garden. Chives would be good, too.
Herbs – fresh dill and fresh parsley
Garlic – don’t skip out on this. It adds so much flavor, but is not at all overwhelming.
Salt and Pepper
Creamy Cucumber Tomato Salad Instructions
As mentioned above, make sure you are using “real” tomatoes and cucumbers. If you don’t have your own, visit a farmers’ market. It really makes a difference in the taste.
Cut your tomatoes into bite-sized pieces and add them to a salad bowl.
Cut your fresh cucumbers and add to the salad bowl. I like to cut my cucumbers in half lengthwise and then slice into half-moons into the salad. If a cucumber is really wide, cut the long halves in half lengthwise again and slice the cucumber into triangles or fourths.
Finely chop your parsley, dill, and green onion. If using a normal onion (white or red), finely slice it into the salad. Sometimes, I like to add both regular onion and the green onion or chives. It really makes the salad flavorful.
For the last step, add the mayonnaise (yes, this is my one ingredient dressing) and salt and pepper. There is just something about mayonnaise and tomatoes. I dream of selling a tomato-mayo sauce in a jar 😅. I even use this combination for making the best grilled chicken marinade (recipe here).
Mix everything well, making sure the mayonnaise is evenly spread all over. Serve immediately. The salad does give off juice as it stands and it’s really delicious. Sop it up with a piece of bread cause it’s seriously good.
What to serve this Cucumber Tomato Salad with
How to store Creamy Cucumber Tomato Salad
This salad does not store well because of all the fresh vegetables and the mayonnaise dressing. It is best enjoyed right away. If you do have left overs, store them in the fridge for not more than one day. Note, the salad will be a bit soggy because the vegetables let off so much juice. But the flavors are still good.
Lastly, if you make this Creamy Cucumber Tomato Salad, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Creamy Cucumber Tomato Salad
- 4-5 Cocktail tomatoes (Or equivalent of other tomatoes)
- 1-2 Small garden cucumbers
- ¼ Onion (white or red)
- 1 small bunch Dill
- 1 small bunch Parsley
- 1 small bunch Green Onion
- 1 Garlic clove
- 1 tbsp Mayonnaise (heaping)
- ½ tsp Salt or to taste
- ⅛ tsp Pepper or to taste
- Chop tomatoes into bite sized pieces. Place into a medium-sized salad bowl.
- Slice the cucumber lengthwise in half and then chop into half-moon slices. If the cucumber is very thick, slice the lengthwise halves into halves again and chop the pieces into fourths or triangles. Transfer to the salad bowl.
- Finely slice the onion and finely chop the dill, parsley, and green onion. Mince the garlic. Add everything to the salad.
- Add the mayonnaise, salt and pepper and mix well.
- Serve immediately.