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Serving: This creamy cucumber and tomato salad is best served cold, making it a perfect dish for hot summer days or family gatherings. Pair it with grilled meats, seafood, or enjoy it on its own for a light meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some water as it sits, but you can stir it to redistribute the dressing.
Variants:
Add Avocado: For extra creaminess, add diced avocado to the salad for a rich texture.
Add Feta Cheese: Crumbled feta cheese will add a salty, tangy flavor that complements the creamy dressing beautifully.
Make it Spicy: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
Herb Variations: Swap out parsley for fresh dill or basil for a different flavor profile.
FAQ:
Q: Can I make this salad ahead of time?
A: Yes, this salad can be made ahead of time. However, it’s best to add the dressing just before serving to prevent the vegetables from becoming soggy.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt is a great substitute for sour cream and will give the dressing a slightly tangier flavor.
Q: How do I prevent the cucumbers from becoming too watery?
A: You can sprinkle the sliced cucumbers with a little salt and let them sit for about 10-15 minutes before assembling the salad. This helps draw out excess water. Pat them dry with a paper towel before adding them to the salad.
This creamy cucumber and tomato salad with homemade dressing is a simple yet flavorful dish that’s perfect for any occasion. With its fresh, crisp vegetables and smooth, tangy dressing, it’s sure to be a hit with everyone!
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