Prep Time:
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Creamy cucumber, tomato and Vidalia onion salad is a cool, tangy side dish made with mayonnaise, sour cream, apple cider vinegar, and dill. This refreshing salad is perfect for summer cookouts, potlucks, and family dinners.
Ingredients
- 1 large English cucumber or two small homegrown cucumber, peeled or partially peeled and thinly sliced (English cucumbers or homegrown taste the best in this recipe.)
- 3 medium ripe tomatoes, cut into thin wedges ( Homegrown Heirloom tomatoes or Beef Steak tomatoes are my favorites.)
- 1 large Vidalia onion, thinly sliced (about 1 cup)
- ½ cup Duke’s mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ to ¼ teaspoons freshly ground black pepper
2 tablespoons chopped fresh dill (optional)
Instructions
- In a large mixing bowl, combine the cucumbers, tomatoes, and sliced Vidalia onion.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables and gently toss until everything is well-coated.
- Stir in the fresh dill, if using.
- For best flavor, cover and refrigerate for 30 minutes before serving, but it can also be served immediately.
Notes
Storage Tips:
- Store in an airtight container in the refrigerator for up to 2 days.
- Best enjoyed fresh, as the vegetables will release liquid over time and soften.
Nutrition
- Serving Size: 1 Cup
- Calories: 170
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg