Creamy Tomato-Cucumber Salad

"This is an easy and delicious recipe to make when you have an overload of garden-fresh cucumbers, I use cherry tomatoes sliced in half since I have an abundance of them from my garden, and I use wine vinegar for this but regular white vinegar will do just fine! You might prefer a sweeter dressing so adjust the sugar and vinegar to taste. I have even added in some small broccoli and/or cauliflower florets to this."
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Asha1126 photo by Asha1126
Ready In:




  • In a bowl, combine cucumber, chopped tomato and onion; toss to combine.
  • In another bowl combine sour cream, sugar, vinegar, dill and garlic powder (if using) mix well then pour over veggies, and toss to coat.
  • Season with salt and pepper.
  • Cover and chill until serving.

Questions & Replies

  1. What if you don't have dill
  2. What if u don't have fill


  1. I love this salad but I found if you salt the cucumbers lightly and let them set about 30 minutes then take a paper towel and squeeze them a little bit the cucumbers don't have as much juice which makes the sauce thinner. It really does work, try it.
  2. This is such a light, refreshing, and creamy salad. Very easy to make. I used cider vinegar and made it as written. I can't wait for summer to try it with really sweet and juicy tomatoes, but even now it was delightful. This will be my new favorite alternative to a green salad! Thank you Kitten for another keeper!
  3. I just loved this, it is so fresh and I used cherry tomatoes from my garden, and red wine vinegar, absolutely delicious! I think this salad gets even better as it chills!! I wouldn't change a thing! Thanks Kitt, great salad!
  4. I added my favorite new ingredient - ground white pepper. Also removed the pulpy seed areas of the tomato. Also used a light sour cream as it doesn't hurt to reduce calories.
  5. Woke up this morning with a craving for something I'd never had; creamy tomato-cucumber salad. This certainly hit the spot.<br/>I was a little doubtful when seeing the ingredients for the dressing (mainly the sugar and vinegar) but it worked quite nicely. To lower calories a bit, I used 1/2 cup yogurt, and only a 1/4 cup sour cream to total the 3/4 needed for a half recipe. The garlic powder I had also contained parsley, but it tasted really nice with the yogurt sauce. The one thing I may change for next time is to leave the dill out. It seemed a bit unnecessary, and I don't really care for the flavour of dill anyway...but I did leave out the onions, so that may have something to do with it.<br/>Thanks for the recipe, Kittencal!<br/><br/>--Luna


  1. This makes a nice salad. I substituted the vinegar with lemon juice and the sour cream with low-fat plain yoghurt. Very enjoyable!



Find More Recipes