I turned market cucumbers and vine ripe tomatoes into a Creamy Cucumber Tomato Salad that hides a secret ingredient you would never expect.
I’ve been messing around with a bowl that started as a simple Cucumber Tomato Salad and ended up as something almost wrong in the best way. It uses crisp cucumbers and plain Greek yogurt for a silken tang that somehow keeps the flavors bright not buried, and it actually makes sense when you taste it.
When I serve this Creamy Cucumber Tomato Salad people pause like they were caught reconsidering their whole lunch plan which is weird but fun. I like that it feels familiar then flips into something youll keep thinking about days later, like a tiny mystery you can eat.
Ingredients
- cucumbers: crisp, hydrating, low calorie, add nice crunch and mild fresh flavor.
- Tomatoes: juicy and a bit sweet, they bring vitamin C and lycopene.
- red onion: sharp bite that mellows when salted adds sulfur and crunch.
- Greek yogurt: creamy tangy and thick, high in protein, keeps salad filling.
- Mayonnaise: silky fat that smooths dressing, adds richness and mouthfeel.
- Lemon juice: bright acidic kick it balances fat and lifts flavors.
- Garlic: pungent, small amounts go a long way with aroma and depth.
- Dill: herbaceous slightly grassy, gives that classic fresh cucumber salad vibe.
Ingredient Quantities
- 2 medium cucumbers (about 1 pound), thinly sliced
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice fresh squeezed
- 1 clove garlic minced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make this
1. Thinly slice the 2 medium cucumbers, halve the 2 cups cherry or grape tomatoes, and thinly slice the 1/4 cup red onion, then put them all in a large bowl.
2. Sprinkle the 1/2 teaspoon kosher salt over the cucumber slices, toss, and let sit 10 minutes to draw out excess water; gently squeeze or drain the liquid and pat the cucumbers dry with paper towels.
3. In a separate bowl whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, the 1 clove garlic minced, 1 teaspoon sugar, and 1/4 teaspoon black pepper until smooth.
4. Stir in the 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh parsley into the dressing, mix well.
5. Add the drained cucumbers, halved tomatoes, and red onion to the dressing, fold gently so everything is coated without smashing the tomatoes.
6. Taste and adjust seasoning if needed, adding a little more salt or lemon juice if it seems flat.
7. Chill the salad at least 20 to 30 minutes so the flavors meld, it’s better after a short rest, but you can serve right away if you must.
8. Before serving give it one more gentle toss, garnish with a few extra dill sprigs or parsley leaves, and serve cold.
Equipment Needed
1. Cutting board, big enough for cucumbers and tomatoes
2. A good sharp chef’s knife for thin slicing
3. Large mixing bowl to hold the veggies
4. Small bowl for the dressing
5. Whisk or fork to blend the yogurt, mayo and seasonings
6. Measuring cups and spoons (1/2 cup, 1/4 cup, tsp, tbsp)
7. Colander or fine mesh sieve plus paper towels or a clean dish towel to drain and pat the cucumbers dry
8. Large spoon or rubber spatula to gently fold everything and serving tongs or salad servers for plating
FAQ
Creamy Cucumber Tomato Salad Recipe Substitutions and Variations
- Cucumbers (2 medium): English or Persian cucumbers for fewer seeds and thinner skin, thinly sliced zucchini for a similar crunch and milder taste, or celery (thinly sliced) if you want extra snap.
- Cherry or grape tomatoes (2 cups): diced plum/Roma tomatoes (drain seeds a bit), halved small heirloom tomatoes for more flavor, or chopped sun‑dried tomatoes (use less, they’re intense).
- Plain Greek yogurt (1/2 cup): sour cream for a richer tang, plain whole‑milk yogurt (drain slightly if you want it thicker), or crème fraîche for a silky, richer finish.
- Mayonnaise (1/4 cup): extra Greek yogurt for a lighter tangy dressing, mashed avocado for creaminess and healthy fats, or a simple olive oil + lemon whisk (use less oil and add lemon to taste).
Pro Tips
1) Salt the cucumbers early and really press the water out. Let them sit 10 minutes, then squeeze or pat dry with paper towels, otherwise the dressing gets watery fast. If you want extra crunch, slice then dunk in ice water for 5 minutes before drying.
2) Keep the tomatoes out until the last minute. Halve them right before you toss the salad or scoop out the seeds, that way they wont leak and make everything soggy. Also when you mix, fold gently so you don’t mash them.
3) Make the dressing lighter by using more Greek yogurt and less mayo, or thin it with a tablespoon of milk or the reserved cucumber juice if it’s too thick. A tiny splash of olive oil or a pinch of Dijon gives it more body and depth if it tastes flat.
4) Let the dressing sit a few minutes after you mix the garlic, lemon and salt, it mellows the raw garlic and the flavors blend better. Taste after chilling and adjust with a little more lemon, sugar or salt, but add salt slowly since the cucumbers already had some.
5) Serve within a day. Herbs wilt and tomatoes keep releasing juice the longer it sits. If you need to prep ahead, mix cucumbers and onions with the dressing, but add tomatoes and most of the fresh herbs right before serving for brightness.
Creamy Cucumber Tomato Salad Recipe
I turned market cucumbers and vine ripe tomatoes into a Creamy Cucumber Tomato Salad that hides a secret ingredient you would never expect.
4
servings
160
kcal
Equipment: 1. Cutting board, big enough for cucumbers and tomatoes
2. A good sharp chef’s knife for thin slicing
3. Large mixing bowl to hold the veggies
4. Small bowl for the dressing
5. Whisk or fork to blend the yogurt, mayo and seasonings
6. Measuring cups and spoons (1/2 cup, 1/4 cup, tsp, tbsp)
7. Colander or fine mesh sieve plus paper towels or a clean dish towel to drain and pat the cucumbers dry
8. Large spoon or rubber spatula to gently fold everything and serving tongs or salad servers for plating
Ingredients
2 medium cucumbers (about 1 pound), thinly sliced
2 cups cherry or grape tomatoes, halved
1/4 cup thinly sliced red onion
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice fresh squeezed
1 clove garlic minced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- Thinly slice the 2 medium cucumbers, halve the 2 cups cherry or grape tomatoes, and thinly slice the 1/4 cup red onion, then put them all in a large bowl.
- Sprinkle the 1/2 teaspoon kosher salt over the cucumber slices, toss, and let sit 10 minutes to draw out excess water; gently squeeze or drain the liquid and pat the cucumbers dry with paper towels.
- In a separate bowl whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, the 1 clove garlic minced, 1 teaspoon sugar, and 1/4 teaspoon black pepper until smooth.
- Stir in the 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh parsley into the dressing, mix well.
- Add the drained cucumbers, halved tomatoes, and red onion to the dressing, fold gently so everything is coated without smashing the tomatoes.
- Taste and adjust seasoning if needed, adding a little more salt or lemon juice if it seems flat.
- Chill the salad at least 20 to 30 minutes so the flavors meld, it's better after a short rest, but you can serve right away if you must.
- Before serving give it one more gentle toss, garnish with a few extra dill sprigs or parsley leaves, and serve cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 160kcal
- Fat: 11.9g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 6.4g
- Cholesterol: 8.8mg
- Sodium: 325mg
- Potassium: 401mg
- Carbohydrates: 10.1g
- Fiber: 1.7g
- Sugar: 6.8g
- Protein: 4.5g
- Vitamin A: 625IU
- Vitamin C: 15.7mg
- Calcium: 62mg
- Iron: 0.6mg
