Creamy Cucumber and Tomato Salad with Dill Vinaigrette

This creamy cucumber tomato salad is simple to prepare with just seven basic ingredients and comes together in about 15 minutes. A mayonnaise-based dressing lightened with a touch of plain Greek yogurt gives this salad a creamy, tangy finish while letting the fresh summer produce shine — an ideal side for barbecues and warm-weather meals.

Note: this recipe was originally published in 2019 and updated in 2021 and 2023 with new photos and improved instructions.

A chilled tomato and cucumber salad is one of the best ways to enjoy ripe summer produce. This version showcases vine‑ripened tomatoes, crisp English cucumber, thinly sliced red onion, and fresh herbs tossed in a creamy, but light dressing. The mayonnaise delivers richness while plain Greek yogurt adds brightness and a pleasant tang, keeping the dressing from feeling heavy.

The recipe is versatile: use any tomatoes you prefer — heirloom, beefsteak, or tomatoes on the vine will all work — and swap or combine herbs like basil, parsley, dill, or chives depending on what you have. The salad is quick to assemble, uses common pantry ingredients, and pairs beautifully with grilled chicken, kebabs, burgers, or as a light lunch alongside soup or sandwiches.

Recipe ingredients

Ingredient notes

• Tomatoes: Any ripe tomatoes will do. Heirlooms add color and flavor, while vine‑ripened tomatoes are an easy, flavorful choice.
• English cucumber: These long, thin cucumbers have thinner skin and fewer seeds, so there’s usually no need to peel or deseed them.
• Fresh herbs: Basil, parsley, dill, and chives all work well. Chop coarsely — you want pieces you can see and taste in each bite.
• Greek yogurt: Use plain, unsweetened Greek yogurt. Full‑fat yields the creamiest dressing, but low‑fat works if you prefer.

Step by step photos

Below is a simple step‑by‑step overview for making the salad. For efficiency, mix the dressing in the same bowl you’ll use for the salad so you don’t need an extra dish.

1. Mix the dressing: combine kosher salt, mayonnaise, and plain Greek yogurt in a large bowl and whisk until smooth.

2. Prep the tomatoes: cut off the stem end, slice horizontally, and remove seeds and excess pulp to prevent the salad from becoming watery. Then chop 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 and add to the bowl with the tomatoes.

4. Thinly slice the red onion and add it to the bowl.

5. Chop the herbs roughly — no need to mince them — and add to the bowl.

6. Gently toss until all pieces are evenly coated in the dressing. Taste and adjust salt if needed, then serve immediately or chill briefly for a colder salad.

Tips and tricks

• Remove excess tomato pulp and seeds to keep the salad from becoming too watery and diluting the dressing.
• If using cherry tomatoes, you can skip deseeding since they contain less watery pulp.
• The dressing ratio of about 2 parts mayonnaise to 1 part Greek yogurt creates a creamy, slightly tangy dressing; adjust to taste by adding more yogurt for extra tang or more mayo for richness.

Serving suggestions

• Serve immediately for the freshest texture, or chill for a couple of hours for a colder side dish.
• Pairs perfectly with grilled meats like chicken or kebabs and classic cookout fare such as hamburgers and hot dogs.
• Also works as a light lunch with a sandwich or a bowl of soup.

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