Cucumbers, tomatoes and red onions are such bright, colorful veggies.  When they are combined into a beautiful salad smothered in a delicious, creamy, homemade dressing with fresh dill they really shine. My family loves this cucumber salad.  It is packed with the flavors of crisp, cool, refreshing cucumbers, sweet, juicy cherry tomatoes, and the tangy umami of crunchy red onions smothered in a delightful, creamy sour cream dressing with a slightly sweet tang, and then topped off with an earthy, bright punch of fresh dill.  It is heavenly.  The kids will devour it, and so will the adults, so make a big batch.

This salad is sunshine in a bowl, so it is a perfect salad to lift your spirits any time of the year. It is the ideal side dish for family meals any day of the week, a barbecue with friends, or holiday gatherings. This is one of my go to salads when we have guests over for dinner. It is so easy to throw together, and you can make it ahead of time; it just gets better as the flavors intermingle. 

Whether it is a warm spring day, a hot summer evening, or you just want to add a little brightness to help you feel uplifted, any meal will be elevated with this colorful, bright and cheery salad.  This cucumber salad is simple, delicious, nutritious, and naturally gluten free.  You can’t go wrong with this one!  Try it!  Your family will thank you.

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How to make Cucumber Salad:

Slice two – 3 cucumbers into thin disks and place in a medium size bowl. 

Then add ½  red onion – diced.

Add one 10 or 12 oz. package of cherry tomatoes, sliced in half.

Toss everything in the bowl.

Make the dressing by adding 2 TBSP of sour cream, 1/4  cup of apple cider vinegar, and 1 TBSP of sugar or honey to a small bowl.  Add salt and pepper. Whisk together with a small whisk or fork until creamy and well combined.  

Pour the dressing over the cucumber, tomato, and onion mixture and toss to combine.  Adjust the salt and pepper to taste,  if needed.

Chop up ½ of a  0.05 oz package of fresh dill (or a couple sprigs) and sprinkle over the salad.  Toss to combine.

Refrigerate and let the flavors combine for about an hour or up to 24 hours before serving.

Toss gently before serving.

ENJOY!!!!

How to Store The Cucumber Salad?

To store this delicious, refreshing salad, put it in an airtight container and refrigerate.  You can leave it in the refrigerator in an airtight container up to 24 hours before serving. Leftovers can be refrigerated for up to 3 days.

Can we substitute any ingredients?

You can use any cucumber available, but if they are waxed, cut the skin off.  You can use any tomato available.  Cut them into bite sized pieces.  If you do not have a red onion, any onion can be used.  Red wine vinegar, white vinegar, or rice vinegar can be substituted for the apple cider vinegar,  You can also substitute a dairy free sour cream, or mayonnaise for the sour cream.  Honey or maple syrup can be substituted for the sugar.  Sometimes I add a diced avocado to make the salad a little more hearty.  Squeeze a little lemon juice over the avocados before adding them, so they do not turn brown.   

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Print Recipe

Gluten Free

Cucumber Tomato Salad

Author: Liz Satkowski Cooking Method: Raw Courses: Salad, Side Dishes Recipe Keys: Egg Free Gluten Free Nut Free S side dish

Difficulty: Beginner Prep Time 10 mins Rest Time 1 hr Total Time 1 hr 10 mins

Servings: 6

Best Season: Suitable throughout the year

Description

Cucumbers, tomatoes and red onions are such bright, colorful veggies.  When they are combined into a beautiful salad smothered in a delicious, creamy, homemade dressing with fresh dill they really shine. My family loves this cucumber salad.  It is packed with the flavors of crisp, cool, refreshing cucumbers, sweet, juicy cherry tomatoes, and the tangy umami of crunchy red onions smothered in a delightful, creamy sour cream dressing with a slightly sweet tang, and then topped off with an earthy, bright punch of fresh dill.  It is heavenly.  The kids will devour it, and so will the adults, so make a big batch.  

Ingredients

Servings

• 3 cucumbers
• ¹⁄₂ red onion (diced)
• 1 package cherry tomatoes (10 or 12 oz package cut in half)
• several fresh dill sprigs (chopped)

Dressing

• 2 tbsp sour cream
• ¹⁄₄ cup apple cider vinegar
• 1 tbsp sugar or honey
• salt and pepper to taste

Instructions

1. Slice cucumbers into thin disks and place in a medium size bowl. 

2. Then add ½ diced red onion. Add one 10 or 12 oz. package of cherry tomatoes, sliced in half. Toss everything in the bowl.

3. Make the dressing by adding 2 TBSP of sour cream, ⅓  cup of apple cider vinegar, and 1 TBSP of sugar or honey to a small bowl.  Add salt and pepper. Whisk together with a small whisk or fork until creamy and well combined.  

4. Pour the dressing over the cucumber, tomato, and onion mixture and toss to combine.  Adjust the salt and pepper to taste,  if needed.

5. Chop up ½ of a  0.05 oz package of fresh dill (or a couple sprigs) and sprinkle over the salad.  Toss to combine.

6. Refrigerate and let the flavors combine for about an hour or up to 24 hours before serving.

7. Toss gently before serving.

Keywords: Gluten Free, Salad, Cucumber, Cucumber Salad, Cucumber Tomato Salad, Side Dish, Vegetables