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A traditional summer salad filled with cucumbers, tomatoes, and corn tossed in a tangy and sweet yogurt dill sauce.
Why We Love This Recipe
This salad holds a lot of nostalgia for me. My Mom used to make a version of this with simply cucumbers and red onions. My family is not a fan of raw red onions so my recipe omits the onions.
This salad pairs perfectly with summer BBQ foods that are spicy and heavy. It adds extra coolness with a pop of freshness from the crispy cucumbers, tomatoes, and fresh dill.
And the best part about this salad is that it’s super simple to make and is ready in minutes. It can also be made in advance.
Ingredients
- English Cucumber – I prefer English cucumbers over traditional garden cucumbers but if your garden is full of cucumbers, definitely use them for this salad.
- Cherry Tomatoes – I like to use heirloom cherry tomatoes because they are sweeter than red tomatoes and the different colors pop in this salad.
- Fresh or Frozen Corn – If you have fresh corn, cook it and cut it off the cob. If you choose to use frozen corn, be sure to thaw it in the refrigerator before adding it to the salad.
- Greek Yogurt and Sour Cream – I like to use half yogurt and half sour cream, but they can be substituted if you only have yogurt or sour cream on hand.
Let’s Make Creamy Cucumber Tomato Salad
- Slice cucumbers.
- Dice tomatoes in half or in quarters depending upon how large they are.
- Mix the sauce ingredients.
- Layer cucumbers, tomatoes, and corn in a flat baking dish.
- Cover the vegetable with the sauce.
- Cover with plastic wrap and refrigerate for at least 2 hours up to overnight.
- Transfers to a serving bowl and serve cold.
Krazy Kitchen Mom Tips
- Be sure to use fresh seasonal ingredients whenever possible.
- This salad will last 4-5 days in the refrigerator. It’s perfect as a cooling side salad but also extra yummy on grilled burgers, chicken, and fish.
- This dish is best served cold.
More KKM Summer Recipes
Creamy Cucumber Tomato Salad
A traditional summer salad filled with cucumbers, tomatoes, and corn tossed in a tangy and sweet yogurt dill sauce.
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Servings: 6
Ingredients
- 1 English cucumber
- 1 cup cherry tomatoes
- 1 cup frozen (thawed) or fresh corn
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh chopped dill
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice cucumbers.
- Dice tomatoes in half or in quarters depending upon how large they are.
- Mix the sauce ingredients.
- Layer cucumbers, tomatoes, and corn in a flat baking dish.
- Cover the vegetable with the sauce.
- Cover with plastic wrap and refrigerate for at least 2 hours up to overnight.
- Transfers to a serving bowl and serve cold.
Notes
Krazy Kitchen Mom Tips:
- Be sure to use fresh seasonal ingredients whenever possible.
- This salad will last 4-5 days in the refrigerator. It’s perfect as a cooling side salad but also extra yummy on grilled burgers, chicken, and fish.
This was easy and refreshing and a great way to use up some of my garden veggies.. Thanks for the recipe idea.
This was so fresh and delicious, I really love the dill in the salad dressing. I added some cold cooked shrimp to boost the protein up, it made a super tasty lunch!
My family loved this recipe! It is a new favorite side dish for us.
Such an easy and delicious recipe! This is so fresh-tasting. It’s the perfect side for grilling steaks, burgers, hot dogs, chicken, seafood…just about anything!
We just loved this easy salad. The cucumber and tomato combination is delicious and the creamy dressing is perfect. The perfect side dish for our dinner.