Creamy Cucumber Tomato Salad
Creamy cucumber tomato salad is a fresh mix of crisp cucumbers, juicy tomatoes, bell peppers, and red onion tossed in a light, creamy dressing with fresh dill. It’s crunchy, refreshing, and tastes like summer in a bowl. Perfect for BBQs, potlucks, picnics, or when you want a cold side dish that doesn’t heat up the kitchen. Ready in 15 minutes, serves 6-8 people using simple ingredients.
I love cucumbers! They always taste like summertime and are so refreshing.
Growing up, my mom made a cucumber tomato salad with a vinegar dressing that I couldn’t get enough of. This version is similar but with a creamy mayo dressing that changes everything. It’s tangy, crunchy, and loaded with fresh dill.
The whole thing takes 15 minutes to make and tastes like peak summer. Make it for a potluck and you might end up keeping it all for yourself!
This is one of those salads that’s better when you don’t turn on the oven. Add some grilled chicken or shrimp for protein and you’ve got a complete light summer meal.
More Summer Salads
- Broccoli Grape Salad – Sweet and crunchy
- BLT Pasta Salad – Bacon, lettuce, tomato in pasta form
- 24 Hour Salad – Make-ahead layered salad
- Chopped Greek Salad – Mediterranean with feta and olives
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cucumbers – I prefer English cucumbers because you can eat the skin. You can always peel them if you prefer. If you use regular cucumbers, I like to peel them since the skin can be waxy and tough.
- Tomatoes – Vine ripe, Roma, or cherry tomatoes all work. Remove seeds to prevent watering down the salad.
- Bell Pepper – Adds extra crunch and color. Leave it out if you don’t like bell peppers.
- Red Onion – Soak in water for 5 minutes before using to take out some of the sharp bite.
- Mayo – I use Duke’s because it doesn’t have sugar, but Hellmann’s works too. Don’t use Miracle Whip because it has different flavor profile.
- Fresh Dill – Essential for that fresh summer taste! Dried dill works but use half the amount.
- White Vinegar – Substitute apple cider vinegar, red wine vinegar, or lemon juice.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Creamy Cucumber Tomato Salad
- Make the dressing by whisking mayo, white vinegar, sugar, salt, and black pepper in a small bowl or jar. Set aside.
- Dice cucumbers, tomatoes, bell pepper, and red onion into small pieces. Place in a large bowl.
- Pour dressing over the vegetables and toss to coat everything evenly.
- Sprinkle fresh dill on top and toss again. Serve immediately or refrigerate up to 4 hours before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Serving
Refrigerator: Store in an airtight container for up to 3 days. I recommend keeping the dressing separate until ready to serve or the vegetables get soft and watery.
Make-Ahead: Make the dressing ahead and chop vegetables, but don’t combine until 1-2 hours before serving.
Prevent Soggy Salad: Sprinkle diced cucumbers with salt, let sit 5 minutes to draw out water, then pat dry with paper towels before adding to salad.
Best Served Fresh: This tastes best when freshly tossed. The vegetables release water as they sit.
Variations
- Greek Style: Add feta cheese, Kalamata olives, and use Greek yogurt instead of mayo.
- Add Protein: Toss in grilled chicken breast, shrimp, or chickpeas for a complete meal.
- Extra Crunch: Add diced radishes, sunflower seeds, or toasted nuts.
- Different Herbs: Use fresh parsley, cilantro, or basil instead of dill.
- Lighter Dressing: Use Greek yogurt or sour cream instead of mayo for tangier flavor.
- Low-Carb: Use sugar-free mayo and skip the sugar or use stevia.
- Vegan: Use vegan mayo made with olive oil.
- Italian Style: Add fresh mozzarella, basil, and balsamic vinegar.
Frequently Asked Questions
I prefer Duke’s because it doesn’t have sugar, but Hellmann’s works ok too. Many brands make olive oil versions if you’re vegan. Don’t use Miracle Whip because the flavor is different.
Yes! Greek yogurt or sour cream make a tangier dressing. Both work great!
Sprinkle diced cucumbers with salt, let sit 5 minutes, then pat dry before adding. This draws out excess water. Also keep dressing separate until ready to serve.
Make the dressing and chop vegetables ahead, but don’t combine until 1-2 hours before serving. The vegetables release water as they sit in the dressing.
That’s up to you! I leave the peel on English cucumbers for extra nutrients and color, but peel them if you prefer.
Yes! Cut them in half or quarters. They’re less watery than regular tomatoes. Grape tomatoes work great too!
Up to 3 days in the fridge, but it’s best the first day. Keep dressing separate for best results.
Recipe Tips & Tricks
- Pick fresh, crisp cucumbers for the best crunch. Avoid soft or wrinkled ones.
- Soak red onion in water for 5 minutes to mellow the sharp taste.
- Remove tomato seeds to prevent watering down the salad.
- Sprinkle cucumbers with salt, let sit 5 minutes, then pat dry to remove excess moisture.
- Keep dressing separate until ready to serve if making ahead.
- Use fresh dill for the best summer flavor.
- Dice everything into similar-sized pieces so you get a little of everything in each bite.
- Add grilled chicken or shrimp for a complete light summer meal.
- Try Greek yogurt or sour cream instead of mayo for tangier dressing.
- Don’t overdress the salad. You can always add more but you can’t take it away!
This creamy cucumber tomato salad recipe is the perfect refreshing summer side! Make it for your next BBQ or keep it all to yourself.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Creamy Cucumber Tomato Salad Recipe
Ingredients
- 2 English cucumbers diced
- 2 Roma tomatoes seeded, diced
- ½ small red onion diced
- 1 red bell pepper seeded, diced
- 1 tablespoon fresh dill
Dressing
- ¼ cup mayonnaise
- 2 teaspoons white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sugar
Instructions
- Mix the dressing by combining all the ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
- Chop and toss the vegetables in a large bowl.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate up to 4 hours.
Notes
- Pick fresh, crisp cucumbers for the best crunch. Avoid soft or wrinkled ones.
- Soak red onion in water for 5 minutes to mellow the sharp taste.
- Remove tomato seeds to prevent watering down the salad.
- Sprinkle cucumbers with salt, let sit 5 minutes, then pat dry to remove excess moisture.
- Keep dressing separate until ready to serve if making ahead.
- Use fresh dill for the best summer flavor.
- Dice everything into similar-sized pieces so you get a little of everything in each bite.
- Add grilled chicken or shrimp for a complete light summer meal.
- Try Greek yogurt or sour cream instead of mayo for tangier dressing.
- Don’t overdress the salad. You can always add more but you can’t take it away!
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
