Summer Tomato and Cucumber Salad

I can eat this tomato and cucumber salad with sour cream and dill dressing every day and never get tired of it! It uses just 5 ingredients that create summer magic. Whip it up within 10 minutes and enjoy with your next BBQ!

Serve this delicious salad with 4 ingredient marinated chicken breasts or sticky Asian chicken for a glorious summer meal!

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It is not very often that my family asks me to make a salad for dinner but it does happen in the summer. And a special favourite is this tomato and cucumber salad.

It’s not difficult to oblige because I love it as well. It’s one I remember my mum making often, although I suspect anyone who grew up in Russia or Ukraine would say the same.

It’s a summer staple that exists in two version; dressed with sour cream or unrefined sunflower oil.

It might not sound awfully exciting but this cucumber tomato salad recipe is as delicious as it is simple. Of course, the best of summer produce is the reason for its superb taste, so use only the best.

What tomatoes are best for salads?

First of all, tomatoes have to be very ripe and very sweet and cucumbers needs to be very fresh and crunchy.

When you use tomatoes raw, they have to be absolutely at the peak of their ripeness, otherwise they don’t taste like much.

My first choice would always be homegrown tomatoes but unfortunately it’s not an option for many, myself included. 

My second choice will be farmer’s market tomatoes. I especially love heirloom or heritage tomatoes. I’ve even made a salad featuring these tomatoes – Summer Tomato Salad with Herbs.

If none of the above is an option, I always go for supermarket cherry tomatoes. They seem to have much better flavour than regular varieties. 

What cucumbers are best for salads?

The type of cucumbers that are usually used in Eastern European cooking are SMALL ones, so look for them in your supermarkets or farmer’s markets. They are called kirby cucumbers or sometimes Persian cucumbers.

My kids love to munch on these crunchy, seedless guys after school, much preferring them to the classic English cucumber. They are a tasty and healthy snack and absolutely perfect for dipping!

Of course, if you can’t find the small versions, any regular cucumber will do. You are likely to lose some of the crunch and the seeds will be larger, but the salad will still be lovely to eat.

Tomato and Cucumber Salad Dressing

It might sound a bit bland to use only sour cream and salt for the dressing but it’s not all that you will taste. All the ingredients contribute to the divine flavour of this salad, but especially fresh dill and ripe tomatoes.

You can try tracking down sour cream or ‘smetana’ as it is known in Eastern European shops, otherwise creme fraîche works equally well. And by all means, use full fat for a full flavour and creaminess! My mum even used (high quality) mayonnaise at times.

If you don’t like sour cream or dairy intolerant like my son, use This is an affiliate link.extra virgin olive oil or unrefined This is an affiliate link.sunflower oil (it’s best when bought from Eastern European stores).

Variations and substitutions

The salad in the recipe can easily be adapted or added to. In fact, it often was when I was growing up, depending on which vegetables were available and my mum’s impulses.

Some of my favourite additions are:

• red onions or shallots, sliced very thinly
• avocado
• chopped parsley or mint
• red or green peppers

Serving suggestions

As a little girl I loved dipping my bread in the dressing. Who am I kidding, I still do! Go for a dark rye loaf if you want to have a real authentic experience but any crusty white bread would do the trick!

This is a salad best made in the summer when veggies are as fresh as possible. Which is why I so often serve it as a side dish when we have a barbeque. It’s the perfect partner to grilled burgers, steak or grilled shrimp or pork.

Storage and leftovers

Fresh salads like this one are far better when eaten soon after making. The crunchy texture is a big part of the experience, and this gets lost over time.

But if you do have some to store, use an This is an affiliate link.airtight container and keep it in the fridge for 3-4 days.

More cucumber salad recipes

• Cucumber and Heirloom Tomato Salad with Red Onions
• Creamy Cucumber Salad
• Dill, Cucumber, Radish and Egg Salad

5 from 5 votes

Summer Tomato and Cucumber Salad

By Julia Frey of Vikalinka

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 4

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This tomato and cucumber salad with fresh dill, spring onions and dressed with sour cream is as delicious as it is simple.

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Ingredients 

1x2x3x

• ▢ 4-5 ripe tomatoes
• ▢ 4-5 Kirby cucumbers, small
• ▢ 2-3 spring onions, sliced
• ▢ 3-4 dill sprigs, leaves only
• ▢ 100 ml/1/3 cup sour cream or creme fraiche
• ▢ salt
• ▢ pepper

Instructions 

• Cut ripe tomatoes in wedges, slice cucumbers and spring onions including the white tops, chop dill.
• Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed. (Salt generously for best flavour!)

Notes

• The salad benefits from the cucumber being cut in thin and even pieces. This can be difficult without using a This is an affiliate link.mandoline, although a sharp knife can be used as well. 
• Be gentle when tossing the vegetables with the dressing so the tomatoes aren’t disturbed too much. Stop as soon as the vegetables are fully coated with the dressing.
• Before serving, allow the salad to sit for around 5 minutes so the flavours have time to meld. And be sure to taste to see if additional salt or pepper are needed.

Nutrition

Calories: 117kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 784mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1555IU | Vitamin C: 27mg | Calcium: 92mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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