When the temperatures rise and the sun shines brightly, nothing hits the spot quite like a refreshing, cool salad. This Creamy Cucumber Tomato Salad embodies the essence of summer with its crisp vegetables and rich, tangy dressing. Perfect as a side dish or a light main course, this salad brings together the vibrant flavors of cucumbers and tomatoes, enhanced by a creamy, herb-infused dressing.
Whether you’re hosting a barbecue, preparing a simple weeknight meal, or just craving something light and flavorful, this salad is a go-to recipe that will surely impress.
Ingredients:
Dressing:
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon dried dill
1/4 teaspoon garlic powder
Salad:
2 medium cucumbers, sliced lengthwise and thinly
3 small tomatoes, cut into thin wedges or cherry tomatoes, halved
1/2 sweet onion, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions:
Prepare the Dressing:
In a large mixing bowl, combine the sour cream and mayonnaise. Stir in the dried dill and garlic powder, mixing until the ingredients are well incorporated. This dressing serves as the creamy base that binds all the fresh ingredients together.
Assemble the Salad:
Add the sliced cucumbers, tomatoes, and thinly sliced onion to the bowl with the dressing. Gently fold the vegetables into the creamy mixture, ensuring each piece is evenly coated. Season with kosher salt and freshly ground black pepper according to your taste preferences.
Chill and Serve:
For the best flavor, let the salad sit in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together, enhancing the overall taste. If you have leftovers, store them in an airtight container in the refrigerator, where they will keep for up to three days.
Notes:
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