What is the best kind of tomato to use for tomato salads?

As I mentioned in the Ingredients section above, you can use any type of tomato you enjoy. Some good options would be beefsteak tomatoes, heirloom tomatoes, or tomatoes on the vine. If you want, you could even use cherry tomatoes cut in half. But, whatever type of tomato you choose, try to find ripe tomatoes. If the tomatoes are not ripe, the salad won't be nearly as flavorful.

Can I make creamy cucumber tomato salad ahead of time?

You can make this salad a couple hours ahead of time and chill it in the fridge until it's perfectly cold for a refreshing summer side dish. I think the salad tastes the best when served within a few hours after it's made. That being said, if you have leftovers, you can store them in the fridge, tightly covered, and still enjoy this salad over the next 2 - 3 days . It's still incredibly delicious, but will have lost some of its crispness during that time.

Do I need to peel or deseed the cucumber?

If you use an English (aka "seedless") cucumber , you definitely do not need to peel it or remove the seeds before adding it to this salad. English cucumbers have thin skins and minimal seeds, so it's really the perfect cucumber for this type of salad in my opinion. And, I think the darker skin actually looks very attractive and adds contrast to the salad. You can check out this article for more info on English cucumbers ! However, if you have another type of cucumber on hand, you can definitely still use it! You may just want to peel it if it has a thick skin (or not, this may be a matter of personal preference). Likewise, if the cucumber has a lot of large seeds, you may wish to scoop the seeds out since they can be bitter and add excess moisture to the salad. Once the cucumber has been cut in half length-wise, just scrape the seeds out gently with a small spoon.

Creamy Cucumber Tomato Salad

creamy cucumber tomato and onion salad in large glass bowl.

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4.8 from 13 reviews

This delicious and simple creamy tomato and cucumber salad is bursting with fresh summer flavors and can be made in fifteen minutes or less! A touch of Greek yogurt adds a lighter note to the mayo-based dressing.

Author: Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: side dish
Method: Mix
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 pounds tomatoes (about six cups when cut into large chunks)
1 English cucumber (see notes)
1/2 medium-sized red onion
1/2 cup chopped fresh herbs (basil, parsley, dill, chives etc.)
1 teaspoon kosher salt, or to taste
1/2 cup mayonnaise
1/4 cup plain Greek yogurt

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Instructions

Mix the kosher salt, mayonnaise, and Greek yogurt in a large bowl until smooth. Set aside.
Cut out the stem end of each tomato, then cut in half horizontally. Scoop out the seeds and pulp. Cut the tomatoes into large chunks and add to the large bowl with the dressing.
Cut the cucumber in half lengthwise and then cut crosswise into large chunks. Add to the bowl.
Slice the red onion thinly and add to the bowl.
Chop the herbs and add to the bowl.
Mix the salad together with a large spoon until the dressing has evenly coated the vegetables. Serve immediately or store in the fridge, tightly covered, for a few hours before serving.

Notes

You can also use a regular cucumber, but you may want to peel and de-seed it first to reduce bitterness.

To my tastes, 1 teaspoon kosher salt in the dressing was the perfect amount for a well-seasoned but not overly salty salad. However, because seasoning is subjective, you may wish to start with less salt, then taste the mixed salad and sprinkle in more if needed.

For the best flavor and maximum freshness, serve the salad the same day it's made. However, you can store the salad in the fridge, tightly covered, and enjoy for 2 - 3 days.

The nutrition information below is an estimate only, using full-fat Greek yogurt. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

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

Find it online: https://nibbleanddine.com/creamy-tomato-cucumber-salad-4/