Creamy Cucumber Tomato Salad
Recipe Description
Creamy Cucumber Tomato Salad is a fresh, colourful, and incredibly easy Mediterranean-inspired salad that can be prepared in about 10 minutes without any cooking. It combines crisp cucumber, juicy cherry tomatoes, thinly sliced red onion, and a creamy dressing made with Greek yoghurt, Dijon mustard, garlic, dill, chives, lemon juice, and extra-virgin olive oil. The result is cool, crunchy, tangy, creamy, and full of fresh flavour.
This salad is ideal as a light lunch, starter, side dish, or refreshing accompaniment to grilled meat, fish, sandwiches, or crusty bread. The original recipe serves four and is designed to be enjoyed either at room temperature or chilled.
One particularly useful step is salting the cucumber before assembling the salad. Letting the slices rest for 5–10 minutes draws out excess water, helping keep the creamy dressing from becoming diluted.
Servings and Preparation
Servings: 4
Prep Time: 10 minutes
Cook Time: None
Total Time: About 10 minutes
Difficulty: Easy
Course: Salad or Side Dish
Cuisine: Mediterranean
Ingredients
For the Salad
1 English cucumber
2 cups cherry tomatoes, cut in half
1 small red onion, thinly sliced
Sea salt, as needed
Freshly ground black pepper, to taste
For the Creamy Dressing
1/2 cup low-fat plain Greek yoghurt
1 teaspoon Dijon mustard
1 garlic clove, finely grated
1/2 teaspoon dried dill
2 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
A pinch of sea salt
Freshly ground black pepper, to taste
The ingredient quantities above follow the published recipe, which lists one English cucumber, 2 cups cherry tomatoes, one small red onion, Greek yoghurt, Dijon mustard, garlic, dill, chives, lemon juice, olive oil, and seasoning.
Instructions
1. Slice the Cucumber
Wash and dry the cucumber thoroughly.
Cut it into rounds approximately 1 cm thick. Place the cucumber slices in a single layer over paper towels or a clean kitchen towel.
Lightly season both sides with salt and allow them to rest for 5–10 minutes.
This short resting period is important because cucumber naturally contains a lot of water. Salting helps draw out some of that moisture, resulting in a creamier finished salad rather than a watery dressing.
2. Prepare the Vegetables
While the cucumber rests, cut the cherry tomatoes in half.
Thinly slice the red onion.
Set both vegetables aside.
Cherry tomatoes work especially well because they are juicy but retain their shape nicely when mixed into the dressing.
3. Make the Creamy Dressing
Add the Greek yoghurt to a large mixing bowl.
Add Dijon mustard, finely grated garlic, dried dill, chopped chives, lemon juice, salt, and black pepper.
Whisk everything together until smooth and creamy.
Slowly drizzle in the extra-virgin olive oil while continuing to whisk. This helps create a smooth, rich dressing with a balanced texture.
Taste the dressing and adjust the seasoning. Add a little more lemon juice for brightness, more garlic for a stronger flavour, or additional black pepper for a sharper finish.
4. Dry the Cucumber
After 5–10 minutes, pat the cucumber slices thoroughly dry using clean paper towels.
Remove excess moisture without crushing the slices.
Cut each round in half to create attractive half-moon pieces.
This creates a pleasant bite while also making the salad easier to scoop and serve.
5. Assemble the Salad
Add the halved cherry tomatoes and sliced red onion to the bowl containing the creamy yoghurt dressing.
Add the dried cucumber pieces.
Season with a little additional black pepper if needed.
Gently toss everything together until the vegetables are evenly coated with the dressing.
Do not mix too aggressively because the tomatoes can become crushed and release excess liquid.
6. Serve
Transfer the finished salad to a serving bowl.
Garnish with a little extra chopped chives, dill, or freshly cracked black pepper.
Serve immediately at room temperature or chill it before serving.
The original recipe recommends either serving it at room temperature or chilled and notes that it can be kept refrigerated in an airtight container for 3–4 days.
Recipe Notes
English cucumber is a convenient choice because it has tender skin and relatively mild seeds, but other cucumber varieties can be used as well.
The recipe uses low-fat plain Greek yoghurt, but full-fat or non-fat Greek yoghurt can also be used. A plant-based yoghurt can be substituted when making a dairy-free version, provided it has a suitable neutral flavour and creamy consistency.
Fresh lemon juice is important because it adds acidity that balances the creamy yoghurt and the sweetness of the tomatoes.
Freshly grated garlic blends into the yoghurt much more evenly than larger minced pieces.
For the best presentation, leave the cucumber skin on when using an English cucumber. It adds colour and texture.
Helpful Tips
Do not skip the cucumber-draining step. It is one of the most useful techniques in this recipe because it reduces excess liquid and helps preserve the creamy consistency.
Use ripe but firm tomatoes. Very soft tomatoes can release too much liquid.
Whisk the olive oil into the yoghurt dressing gradually rather than pouring it all in at once.
For a stronger Mediterranean flavour, add extra fresh dill or chives.
Taste the dressing before adding the vegetables. It is much easier to adjust the seasoning at this stage.
Keep the salad refrigerated when not serving.
For the freshest texture, assemble the salad relatively close to mealtime, even though leftovers can be refrigerated.
Avoid overmixing, especially if you want the tomato halves to remain attractive.
Variations
Creamy Feta Cucumber Tomato Salad
Add 1/3 cup crumbled feta cheese for a salty, tangy flavour.
Mediterranean Herb Version
Add chopped fresh parsley, extra dill, oregano, and a few sliced Kalamata olives.
Extra Crunch Version
Add diced bell pepper or thinly sliced radishes.
Spicy Version
Add a pinch of crushed red pepper flakes or finely sliced fresh chilli.
Protein-Rich Version
Add chickpeas, grilled chicken, tuna, or hard-boiled eggs to transform the salad into a more substantial meal.
Dairy-Free Version
Replace the Greek yoghurt with an unsweetened plant-based yoghurt and confirm that the Dijon mustard and other ingredients fit your dietary needs. The original recipe specifically notes that plant-based yoghurt can be used to veganise it.
Make-Ahead and Storage
This salad is convenient for preparing ahead.
Store it in an airtight container in the refrigerator.
The published recipe states that it can hold for approximately 3–4 days in the refrigerator.
Because cucumber and tomatoes continue releasing moisture over time, the salad may become somewhat thinner after storage. Give it a gentle stir before serving.
For the best texture, prepare the dressing in advance and keep it refrigerated separately from the vegetables, then combine shortly before serving.
Estimated Nutritional Information
The published recipe provides the following nutrition per serving:
Calories: 122 kcal
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 10 g
Fibre: 1 g
Sugar: 6 g
Protein: 5 g
Sodium: 225 mg
Potassium: 329 mg
Calcium: 66 mg
Iron: 1 mg
Vitamin C: 23 mg
Vitamin A: 534 IU
These figures are based on the original recipe’s stated ingredients and serving size of four and may vary with ingredient brands, substitutions, and portion sizes.
Potential Benefits
This salad provides a useful combination of vegetables, yoghurt, olive oil, and fresh herbs.
Cucumber and tomatoes contribute water, fibre, and various vitamins and minerals. Tomatoes are also a source of vitamin C and other plant compounds.
Greek yoghurt contributes protein and calcium, while extra-virgin olive oil provides predominantly unsaturated fat.
The recipe is relatively light at about 122 calories per serving according to the source’s nutritional calculation, making it suitable as a refreshing side dish or part of a balanced meal.
For greater satiety, pair it with a source of additional protein and a whole-grain carbohydrate such as grilled chicken and whole-grain bread.
Frequently Asked Questions
Can I use regular cucumber?
Yes. Any cucumber can be used. English cucumber is convenient, but regular cucumbers work well too.
Why do I need to salt the cucumber?
Salting helps draw out excess water. This keeps the yoghurt dressing from becoming too watery and improves the overall flavour and texture.
Can I peel the cucumber?
Yes. Peeling is optional. With English cucumber, keeping the skin provides extra colour and texture.
Can I use full-fat Greek yoghurt?
Absolutely. The published recipe uses low-fat Greek yoghurt but specifically notes that full-fat and non-fat options can also be used.
Can I make the salad ahead of time?
Yes. It can be refrigerated in an airtight container for approximately 3–4 days.
Can I serve it cold?
Yes. It is excellent chilled and can also be served at room temperature.
Can I add feta cheese?
Yes. Feta is an excellent addition and makes the salad even more Mediterranean-inspired.
Can I replace the chives?
Yes. Fresh parsley, dill, or green onions can be substituted according to taste.
Can I make it dairy-free?
Yes. Use an unsweetened plant-based yoghurt with a creamy consistency.
What should I serve with this salad?
It pairs especially well with grilled chicken, fish, roasted meat, sandwiches, crusty bread, or other Mediterranean dishes.
How can I make the dressing thinner?
Whisk in a small amount of water or additional lemon juice until you reach the desired consistency.
How can I make it more flavourful?
Add freshly chopped dill, parsley, extra black pepper, a little lemon zest, or crumbled feta.
Serving Suggestions
Serve this creamy salad in a wide ceramic bowl for a beautiful presentation.
For a dinner table, place it next to grilled chicken, roasted vegetables, baked fish, or crusty bread.
For lunch, serve it with toasted whole-grain bread and a boiled egg or grilled chicken.
For a Mediterranean-style spread, pair it with hummus, olives, feta, grilled pita, and roasted vegetables.
For the most attractive finish, sprinkle a little fresh dill or chives over the top just before serving.
Final Note
Creamy Cucumber Tomato Salad is a simple recipe that delivers maximum freshness with very little effort. The crisp cucumber, juicy tomatoes, sweet-sharp red onion, and creamy lemon-garlic yoghurt dressing create a refreshing balance of textures and flavours.
The most important technique is taking a few extra minutes to salt and dry the cucumber before combining everything. That small step helps preserve the creamy dressing and prevents the salad from becoming watery.
With its 10-minute preparation time, four-serving yield, and flexible ingredients, this salad is an excellent recipe to keep on hand for quick lunches, summer dinners, potlucks, and everyday side dishes.
