Cucumber Tomato Salad
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.
T
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.
- 3 cucumbers
- 1/2 red onion (diced)
- 1 package cherry tomatoes (10 or 12 oz package cut in half)
- several fresh dill sprigs (chopped)
- 2 tbsp sour cream
- 1/4 cup apple cider vinegar
- 1 tbsp sugar or honey
- salt and pepper to taste
Slice cucumbers into thin disks and place in a medium size bowl.
Then add ½ diced red onion. 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, 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.
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.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
