Tomato and Cucumber Salad

A few of the things we planted in the garden are doing really well. Our tomato and cucumber plants are thriving. I am gathering veggies almost every day. I am going to be so sad when this ends. Of course the best way to enjoy those tomatoes is on a sandwich. There is nothing better than a fresh picked tomato sliced and put between two pieces of bread slathered with mayo and sprinkled with good ole salt and pepper. That is the perfect lunch on a hot summer day. 

But what else do you do with all those tomatoes?  Sometimes I sliced them up and served them as a side for supper, throw them in a salad, or make them into something completely different. So as I am looking at my haul from the garden that keeps multiplying, I knew I needed to use them up fast. We eat our fair share of salads but I knew we needed something different. 

This comes together pretty quickly so it can be done on a whim and set in the fridge until it is time to eat. As it sits the flavors come together and is spectacular. Would make a great side dish to take to a potluck or BBQ before the summer ends. 

Any tips or recipes you have using up your garden bounty?  Share them in the comments below, I love finding new ways to enjoy the fruits of our labor. 

Tomato & Cucumber Salad

2-3 medium tomatoes, chopped 
1-2 cucumbers, sliced and halved
1/4 cup sour cream
1/4 cup mayonnaise
1/4 onion, sliced finely (optional)
1 tsp apple cider vinegar
1 tsp sugar (optional)
salt and pepper to taste
1 tablespoon fresh parsley, chopped

Slice and chop the cucumbers, tomatoes, and onions and set aside in a large bowl. In a small bowl combine the sour cream, mayonnaise, vinegar, sugar, salt and pepper and whisk together. Pour over the tomatoes and cucumbers and stir until combined. Place in the fridge for the flavors to meld at least 30 minutes. 

*Not a fan of raw onion, use a teaspoon of onion powder. 

You may also like these recipes: 

1 comment:

  1. I LOVE your post! I would stay with my grandparents a few times a year, Grandma would make this; in skillet place 1 Tbsp. butter, turn on med to melt & add 1 small to med slice zucchini, 2 large diced tomatoes, 1 medium chopped onion, than saute until tender, it does not take long from start to finish on this dish. I have added a few things to it over the years, I do the sliced zucchini, 2 lg. diced tomatoes, 1 medium chopped onion, I also add 8oz washed & sliced mushrooms, in another skillet, I boil 1 sausage kielbasa, after 10 minutes of being boiled, I take out of pan and slice it 1/4 thick and add to the cooked vegetables, than I add 6oz. shredded Colby Jack cheese (our your favorite cheese can be used)than stir until cheese is melted and all is heated thoroughly. I also have added diced cooked ham (yummy too) whatever vegetables you love can be added to this dish, I make this dish once or twice a month during the harvest time, or I have enough vegetables from my garden that I can freeze them and enjoy this dish during the winter months, or buy the vegetables at your local market.


I love hearing from you. Thank you so much for stopping by and leaving me a comment!

Subscribe to my weekly newsletters for free recipes, tips, and printables.

* indicates required