This creamy cucumber tomato salad is simple to prepare with just seven basic ingredients and comes together in about 15 minutes. The mayonnaise-based dressing gets a light, tangy lift from plain Greek yogurt, making this a refreshing summer side for barbecues and cookouts.
Note: this recipe was originally published in 2019 and updated in 2021 and 2023 with new photos and improved instructions.
A chilled cucumber and tomato salad is one of the best ways to enjoy summer produce. Bright vine-ripened tomatoes, crisp cucumber, and fresh herbs combine with a creamy, tangy dressing that showcases the vegetables rather than masking them. This salad pairs perfectly with grilled proteins or classic cookout fare.
The dressing is rich but not heavy: mayonnaise provides creaminess while plain Greek yogurt lightens the texture and adds a pleasant tang. With only a handful of ingredients and minimal prep, you can have a vibrant side dish ready in minutes.
Recipe ingredients
Ingredient notes
- Tomatoes: Use any ripe tomatoes you prefer. Vine-ripened or beefsteak tomatoes are common choices; heirlooms make for a beautiful presentation. Ripe tomatoes are essential for the best flavor.
- English cucumber: The long, thin English cucumber has a thinner skin and fewer seeds, so you usually don’t need to peel or de-seed it. It keeps the salad crisp without adding excess moisture.
- Fresh herbs: Basil, parsley, dill, or chives all work well. Use whatever combination you enjoy; chopped basil and parsley are a classic pairing.
- Greek yogurt: Use plain, unsweetened Greek yogurt. Full-fat Greek yogurt gives the creamiest texture, but low-fat works if you prefer.
Step by step photos
Below is a straightforward step-by-step guide for making this creamy cucumber tomato salad.
1. Mix the dressing ingredients: combine kosher salt, mayonnaise, and Greek yogurt in the large bowl you’ll use for the salad so you avoid extra dishes.
2. Prep the tomatoes: remove the stem end, cut each tomato in half horizontally, and scoop out the seeds and excess pulp. This prevents the salad from becoming watery. Cut the tomatoes into large chunks and add them to the bowl with the dressing.
3. Cut the cucumber in half lengthwise, then slice into thick pieces. Add to the bowl with the tomatoes.
4. Thinly slice the red onion and add it to the bowl.
5. Chop the fresh herbs coarsely—no need to be overly fine—and add them to the mix.
6. Gently toss everything together until the vegetables are evenly coated with the dressing. Taste and adjust salt if needed. Serve immediately or chill for a couple of hours.
Tips and tricks
- Remove as much tomato pulp and seeds as possible without bruising the flesh to prevent a watery salad and preserve the creamy dressing.
- If using cherry tomatoes, you can skip deseeding since they contain less pulp and moisture.
- The dressing ratio of about 2 parts mayonnaise to 1 part Greek yogurt creates a creamy, slightly tangy dressing. Adjust the ratio to taste if you prefer more tang.
Serving suggestions
- Serve the salad right away for maximum crunch, or chill it for a couple of hours to let flavors meld.
- It pairs beautifully with grilled chicken, kebabs, burgers, or hot dogs, and also works as a light lunch alongside a sandwich or bowl of soup.
Recipe FAQs
You can use any tomato you like: beefsteak, heirloom, or tomatoes on the vine are excellent choices. Cherry tomatoes work too (halved). The key is to use ripe tomatoes for the best flavor.
You can prepare this salad a few hours ahead and chill it until serving. It’s best within a few hours, though leftovers kept tightly covered in the fridge will stay enjoyable for 2–3 days, with some loss of crispness.
If you use an English cucumber, peeling or deseeding is unnecessary. For other cucumbers, peel if the skin is thick and scoop out large seeds if they are abundant and watery. Once halved lengthwise, a small spoon works well to remove seeds.
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If you try this recipe, please leave a rating or review. I’d love to hear how it turned out for you.
📖 Recipe
Creamy Cucumber Tomato Salad
This simple creamy tomato and cucumber salad is full of fresh summer flavor and can be prepared in 15 minutes. Greek yogurt lightens the mayo-based dressing for a bright finish.
- Author: Kate
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: mix
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds tomatoes (about six cups when cut into large chunks)
- 1 English cucumber
- ½ medium red onion
- ½ cup chopped fresh herbs (basil, parsley, dill, chives, etc.)
- 1 teaspoon kosher salt, or to taste
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
Instructions
- Mix the kosher salt, mayonnaise, and Greek yogurt in a large bowl until smooth.
- Trim the stem end from each tomato, cut in half horizontally, scoop out seeds and pulp, then cut into large chunks and add to the bowl.
- Halve the cucumber lengthwise, slice into large chunks, and add to the bowl.
- Thinly slice the red onion and add to the bowl.
- Chop the herbs and add to the bowl.
- Gently toss until the dressing coats the vegetables evenly. Serve immediately or chill for a few hours before serving.
Notes
You can use a regular cucumber if needed, but consider peeling and de-seeding it to reduce bitterness and extra moisture.
Seasoning is subjective; start with the suggested salt amount, then adjust after tasting the mixed salad.
For peak freshness and texture, serve the salad the same day. Stored in a covered container in the refrigerator, it will keep 2–3 days but will lose some crunch.
Nutrition information is an estimate and will vary by ingredient brands and amounts used.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 174
- Sugar: 5.5 g
- Sodium: 214 mg
- Fat: 14.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 10.7 g
- Fiber: 3.4 g
- Protein: 3 g
- Cholesterol: 9 mg