Creamy Cucumber Tomato Salad is the perfect side salad for any time of year! It is packed with juicy ripe tomatoes, crisp cucumbers and fresh herbs and all topped off with a delicious creamy dressing for a healthy addition to your menu plan!
Creamy Cucumber Tomato Salad is the perfect dish for spring and summer (in fact, I make it all year round). It is versatile, packed with deliciously healthy flavors and it lasts for several days in the fridge! I love options that I can prep in advance and enjoy all week for lunch or a quick side at dinner.
Sometimes the simplest ingredients make the best dishes, in this case ripe juicy tomatoes, crisp cucumbers, sweet white onion and fresh herbs tossed in a delicious creamy dressing. The combination of tomatoes, cucumbers and onions is classic (like in Greek pasta salad) and for good reason!
The cucumber in this salad makes it very refreshing, I like to leave the skin on the cucumber for added flavor and texture. You can use any kind of tomato in this recipe, including cherry or grape. Whatever you prefer, or have on hand will work well. Because the flavors of this dish are very simple, you’ll want to choose the best tomatoes you can and if it’s summer and you happen to have garden fresh, that’s definitely a bonus!
I mentioned that this recipe is versatile; you can use the tomato of your choice, however you’ll want to use white onions (with a white papery skin). These are different than a the typical yellow onion as they have a milder flavor and are a bit sweeter. I sometimes soak the onion slices in ice water while I’m preparing the rest of the ingredients so it has a little bit less “bite”.
Keeping in the versatile spirit of this recipe, you can use your favorite herbs in this recipe (I used parsley, dill and basil), but whichever you choose, fresh is best. There is only one ingredient that I recommend sticking to solidly, and that is the delicious Ranch dressing!
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 Roma tomatoes, sliced into chunks
⅓ cup chopped red onion
¼ cup chopped fresh basil
For the dressing:
¼ cup extra virgin olive oil
¾ cup apple cider vinegar
½ tablespoon red wine vinegar
½ teaspoon dill weed
1 teaspoon sugar
Salt & pepper, to taste
Place salad ingredients in large bowl and toss.