This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Creamy cucumber tomato salad is easy to make and so creamy. This is the perfect side dish and budget friendly. This creamy salad is packed with fresh ingredients and spices.

closeup photo of creamy cucumber and tomato salad in a white bowl.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Do you need an easy side dish that can feed a crowd with very little work? This cucumber salad is the recipe to make. If you enjoyed our creamy cucumber salad, or Cucumber Tomato Salad you will love this new recipe with tomatoes.

This fresh cucumber and tomato salad is one of my families side dish recipe. It is packed with flavor and the best salad to take to your next BBQ or holiday dinner.

Why We Love this Recipe:

Creamy Cucumber Salad Recipes is perfect to make ahead of time. This creamy salad is packed with fresh vegetables and seasoning to make a healthy salad.

We love that the ingredients are simple and a great way to use fresh vegetables from your garden. The creamy texture and the refreshing taste makes this the ultimate side dish.


photo of ingredients: cucumber, tomatoes, onion, sour cream, seasonings.
  • Long English Fresh Cucumber (You can use regular cucumbers as well)
  • Medium Tomatoes 
  • Onion
  • Sour Cream
  • Fresh Dill (See The Best Fresh Dill Substitutes)
  • White Vinegar
  • Sugar
  • Salt
  • Garlic Powder

For the full recipe and ingredients, scroll to the bottom of the post for the recipe card.


  • Grilled Chicken This creamy dressing with the cucumber and tomato salad is delicious with grilled chicken. You can serve it on top of the salad or on the side. It is a great way to use leftover chicken.
  • Cucumbers – The recipe calls for English cucumbers and I definitely prefer this type. However, you can use regular cucumbers as an alternative. Make sure to scoop out the seeds if using regular cucumbers. Because it will water down the salad and make it soggy.
  • Onions– Try other types of onions such as red onions or sweet Vidalia onions. The flavor will change a little if using different onions. It is a nice way to try new things or use what you have on hand.
  • Sour Cream – Not in the mood for something creamy? Omit the sour cream and make this Cucumber Tomato salad recipe. It is just as simple but all vinegar based instead of sour cream.
  • Cherry Tomatoes – Feel free to use other types of tomatoes. Cherry Tomatoes are easy to use, but we still recommend slicing them.
  • Dressing – Squeeze fresh lemon juice in the dressing for added flavor.

Step by Step Instructions:

  • Step 1 – Prepare Cucumbers – First, peel the cucumbers and slice them. I normally cut them into 1/4″ slices and then cut the slices in half. 
  • Step 2 – Prepare Tomatoes – Next, cut the tomatoes into small pieces. You can do any size you prefer but I like to cut them into bite size pieces.
  • Step 3 – Combine Creamy Sauce – In a small bowl, combine the sour cream, fresh dill, vinegar, sugar, salt and garlic powder. Whisk until this mixture is combined really good.
  • Step 4 – Mix in vegetables to sauce – Finally, add the cucumbers, tomatoes and onion slices to the dressing. That is all you need to do to make this salad.
  • Step 5 – Place salad in Fridge – Put in the fridge for at least an hour before serving. It is best served cold. Season with salt and pepper for added flavor.
closeup photo of creamy cucumber and tomato salad in a white bowl.

Recipe Tips:

  • Slicer – Use a mandoline slicer to slice the cucumbers. It is so handy and you definitely will get a lot of use out of this. While it is certainly not necessary, it is very convenient to get thinly sliced cucumbers fast.
  • Preparing Vegetables – Slice and prepare vegetables in bite size pieces. Try to remove as much as the pulp and seeds from the tomatoes. This helps to keep the salad from getting to wet and diluting the dressing.
  • Dressing Ingredients – Combine the sour cream dressing ingredients in a small bowl. Mix the ingredients together until full combined.
  • Adding Vegetables – Make sure to cover the vegetables with the dressing mixture.

Can you Make it in Advance?

I prefer to make this an hour ahead of time and put in the fridge. It is better made in advance so the flavors can blend.

I try to always make it in advance. It is so handy to just get out of the refrigerator when we need it.

Serving Ideas:

I love making this cucumber tomato creamy salad when we are grilling out and for a holiday side dish. I serve this with many different meats or just as a mid afternoon snack.

These are some of my favorites.

closeup photo of creamy cucumber and tomato salad in a white bowl.

Frequently Asked Questions:

How do you Keep Cucumbers from getting soggy in salad?

If you have problems with your cucumbers getting soggy, add salt to the cucumbers. The salt draws out the moisture in the cucumbers to help them from getting soggy.

How to Store Leftovers:

Store leftovers in the refrigerator for up to 2 to 3 days. We think it taste made ahead of time.

How Long Does it Last:

The leftovers will last up to 3 days stored inside an air tight container.

More Summer Salad Recipes:

If you make this Creamy Tomato Cucumber Salad, make sure to leave us a comment. We love hearing from you.

Creamy cucumber tomato salad

5 from 105 votes
Creamy cucumber tomato salad is easy to make and so creamy. This is the perfect side dish and budget friendly.
Prep Time 15 minutes
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Servings 6
Cuisine American
Course Side Dish
Calories 63


Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!


  • Peel the cucumbers and slice the cucumbers into 1/4″ slices. Cut the slices in half.  Then cut the tomatoes into 1 inch pieces.
  • Combine the sour cream, fresh dill, vinegar, sugar, salt and garlic powder together in small bowl.
  • Toss the cucumbers, tomatoes and onion slices together with the dressing.
  • Refrigerate for 1 hour and then serve cold.
  • Recipe Notes:
  • Refrigerate the leftovers in an air tight container for up to 3 days.

Nutrition Facts

Calories 63kcal, Carbohydrates 6g, Protein 1g, Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 216mg, Potassium 285mg, Fiber 1g, Sugar 4g, Vitamin A 970IU, Vitamin C 14mg, Calcium 45mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!


About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 105 votes (100 ratings without comment)

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Carrie Barnard says:


  2. Helen says:

    Best ever!

  3. Steve says:

    Is the dill measured chopped or unchopped

  4. Mariegirard says:

    5 stars
    I love this recipie it la délicieuse thakyou?

  5. Laura says:

    Can I substitute with the spice dill weed if I don’t have fresh dill? If so, how much?

  6. Deb says:

    With so many fresh veggies, coming out of the garden this is my “go to” recipe for lunches during the week

  7. Jim says:

    4 stars
    This recipe was ok, but it needs to be tweaked a bit.

  8. Carrie Barnard says:

    Thank you for commenting!

  9. Sara Wilda says:

    5 stars
    This is delicious right out of the gate! I just made it with cucumbers and cherry tomatoes fresh from my garden! YUM!

  10. Jacki says:

    5 stars
    My personal favorite. Leftovers? What are those? Lol

  11. Sherri says:

    5 stars
    This salad is so good! It is a hit at every picnic or summer gathering I go to!

  12. Rae Lopez says:

    Loved this recipe, the third time I made it I had some leftover avacadoes from lunch and added that with some cubed cheddar cheese. Just delicious!