Creamy Cucumber Tomato Dill Salad
Serves: 4–6
Prep: 15 minutes
Ingredients
3 medium cucumbers, thinly sliced
3 large ripe tomatoes, cut into wedges or chunks
½ small sweet onion, very thinly sliced
½ cup sour cream
¼ cup mayonnaise
1½ tbsp fresh lemon juice or white vinegar
1 tsp Dijon mustard
1 small garlic clove, finely grated
2 tbsp fresh dill, chopped, plus more for garnish
½ tsp sugar
¾ tsp salt, plus more to taste
½ tsp freshly ground black pepper
1–2 tbsp water, if needed
Method
Prep the vegetables: Slice the cucumbers and onion. Cut the tomatoes into bite-sized pieces.
Make the dressing: Whisk together sour cream, mayonnaise, lemon juice/vinegar, Dijon, garlic, dill, sugar, salt, and pepper.
Combine: Add the vegetables and gently toss until everything is coated. If the dressing is too thick, loosen it with a tablespoon or two of water.
Chill: Refrigerate for 20–30 minutes before serving. This lets the flavors come together.
Finish: Add plenty of fresh dill and another sprinkle of black pepper just before serving.
The key trick: Salt the sliced cucumbers lightly and let them sit for about 10 minutes, then drain off excess liquid before adding the dressing. This keeps the salad from becoming watery.