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I can eat this tomato and cucumber salad with sour cream and dill dressing every day and never get tired of it! 5 ingredients that create summer magic!
Serve this delicious salad with 4 ingredient marinated chicken breasts or sticky Asian chicken for a glorious summer meal!
It is not very often that Brad asks me to make a salad for dinner but he does in the summer all the time. And his favourite one is this tomato and cucumber salad.
It’s not difficult to oblige because I love it as well. My affection for this salad goes way back as it is my mother’s recipe although so many of you would probably say, “Wait a minute, it is MY mother’s recipe”.
Truth be told, this salad is a summer staple in every Russian and Ukrainian household and exists in two version; dressed with sour cream or unrefined sunflower oil.
How do I make tomato and cucumber salad?
It might not sound awfully exciting but this tomato and cucumber salad 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.
First of all, tomatoes have to be very ripe and very sweet and cucumbers needs to be very fresh and crunchy.
What tomatoes are best for salads?
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.
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?
Secondly, the only 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. They are a tasty and healthy snack and absolutely perfect for dipping!
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 ingredients contribute to the divine flavour of this salad, but especially fresh dill and ripe tomatoes.
Tips for the Best Tomato and Cucumber Salad
After you make this tomato and cucumber salad, let it sit for 5 minutes to allow the flavours to meld together.
Then taste the dressing and, trust me, you will be quite shocked by its complex and delicious taste. Who would’ve known sour cream can transform like that!
As a little girl I loved dipping my bread in it. Who am I kidding, I still do! Go for a dark rye loaf if you want to have a real authentic experience but actually any crusty white bread would do the trick!
What sour cream is best in salad dressing?
You can try tracking down sour cream or ‘smetana’ as it is known in Eastern European shops, otherwise creme fraiche works equally well. And by all means, use full fat for a full flavour and creaminess!
Tomato and Cucumber Salad Dressing Options
If you don’t like sour cream or dairy intolerant like my son, use extra virgin olive oil or unrefined sunflower oil (it’s only worth buying in Russian stores).
Enjoy and let me know how you like it in the comment section!
I really hope you give my tomato and cucumber salad a try and when you do SHARE your photos with me on Instagram! Just tag @vikalinka and I will see them!
More summer salad recipes:
- Summer Fresh Cobb Salad
- Italian Salad with Tomatoes, Corn, Tuna and Mozzarella
- Greek Orzo Salad with Grilled Zucchini
- Apple Salad with Bacon, Walnuts and Blue Cheese
- Green Goddess Pasta Salad
Recipe originally published in 07/2017. Updated and republished in 07/2019
Summer Tomato and Cucumber Salad
Ingredients
- 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!)
- Serve with bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I was a kid I had a friend whose parents were Lithuanian and and they used to make this salad. It was my favorite thing they made. I had forgotten all about it and, so glad I found your recipe!
So glad this recipe brought great memories!
Loved the salad. Simple to make and great taste!
Excellent news! Thanks, Kallie! 🙂
i’ve made this salad for years with a splash of vinegar, but not with tomatoes. i’ll add them today. sounds like a great addition
pa
Enjoy, Pat!!
Love love love it! More Russian recipes, please!
Thank you, Olga! I’ve got quite a few Russian recipes on the blog. Please feel free to explore! 🙂
can u make the dressing now keep it in the fridge and put it on when ur ready to eat the salad. Will the dressing last for a while.
Hi Barbara, this salad is dressed with just sour cream and salt, so no need for mixing anything up. Just scoop some sour cream from a tub and you are good to go! 🙂
My garden is now giving me several English cucumbers and saw your recipe when looking for ideas. I didn’t have green onions, so I used sliced red onion. I enjoyed it immensely even with the substitution.
It’s such a versatile salad, it’s also good if you add sliced radishes, Karen!
Insead of green onions I slice very thinly a red onion. It is so good because the red onion is very crispy.
Sounds delicious, Glenda. The reason green onions are used in summer salads in Russia now is historical. Green onions were abundant in people’s gardens as opposed to the rest of the year when they turned red or white onions. It’s all about seasonal eating. 🙂
How do you keep the creamy when using tomatoes? I have found that when using tomatoes they turn creamy into thin soup.
That’s a good question, Jim. I always use full fat sour cream and I dress the salad right before serving. Ideally it should be eaten straight away, sadly this salad doesn’t keep too well.
I have had this recipe forever. When I first got married my husband’s BaBa gave it to me. The only difference is green onions, which the whole family loves and a couple drops of cider vinegar. Try it ! It’s amazing as well. I’ve been making it for over 45 years and yes in season is best. Thank you for sharing
It’s such a simple yet tasty salad, isn’t it Liz! Thanks for your comment. 🙂
Thank you. This one is our favorite too. Can’t wait until my tomatoes will ripen.
Oh homegrown tomatoes are the best, aren’t they! I hope yours won’t be long, Lena!