Be the first to review!
Jump to recipe
This Cucumber and Tomato Salad with Creamy Herb Dressing is crunchy with fresh veggies, all mingling happily in a creamy Greek yogurt based dressing.From Brenda Score of A Farmgirl's Dabbles.
Advertisem*nt - Continue Reading Below
- Yields:
- 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 30 mins
Ingredients
- 3 English Cucumbers, Sliced In Half Lengthwise And Then Sliced ¼ Inch Thick
- 2 c. Halved Grape Tomatoes
- 3/4 c. Finely Chopped Red Onion
- 1 c. Plain Greek Yogurt
- 2 tsp. Rice Vinegar
- 1/2 tsp. Sugar
- 1/4 tsp. Dry Mustard
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 4 Tbsp. Chopped Fresh Dill
- 2 Tbsp. Chopped Fresh Mint
- 2 Tbsp. Chopped Fresh Italian Parsley
- 2 Tbsp. Chopped Fresh Basil
Directions
- Add cucumbers, tomatoes, and onion to a large bowl. (If you don’t like eating the skin of cucumbers, or if the skins are particularly bitter-tasting, feel free to completely peel them prior to slicing. Sometimes I will just run a peeler down the length of the cucumber a few times, removing about half the skin and creating a pretty striped effect.)
In a medium bowl, stir together the remaining ingredients to create the dressing. Pour over the cucumber mixture and fold gently to combine. Place salad in a serving bowl, sprinkle with a bit more black pepper, and serve immediately.
This can be prepared many hours in advance, or even the day prior to serving. Just store the cucumber mixture and dressing mixture in separate containers in the refrigerator, combining them just prior to serving.
Local gardens and farmers markets are still bountiful with the last of the season’s cucumbers, tomatoes, and herbs. Ahhhhh … aren’t these fresh goodies just the best? This time of year, I find myself hurriedly harvesting whatever I can from our own little garden, like some kind of hoarder with worried concernabout how I’ll get along without them. Which, I guess, is really how I feel deep down inside. I love all the homegrown freshness that summer gifts to us each year, and I’m sad to see it go.
This recipe forCucumber and Tomato Salad with Creamy Herb Dressing is one that we’ve been making recently with all things good and fresh and local. And I’ll continue to do so right up until the first frost snaps everything from green to brownhere inMinnesota. But this salad need not end with this year’s growing season. It can be enjoyed all year long, thank goodness!
The bulk of this fresh salad comes from cucumbers and grape tomatoes, chopped into bite-size pieces. Red onion, chopped much finer, adds a bit more texture, plus awesome flavor. My philosophy is that all cucumber-based salads should havesome finely chopped onion.
One of my happy places is our backyard herb garden. It’s not much; a very small plot. But the goodness it offers to our table is extraordinary. With a couple of basil plants and single stands of mint and parsley, plus dill given to me from Mom’s garden, this creamy herb dressing has practicallybeen making itself.
The herbs are chopped and then stirred into creamy Greek yogurt, along with some seasonings and a splash of tangy rice vinegar. The dressing is fresh and lively tasting, and a great way to snazzy up the flavor of any plate of salad greens.
When our gardens are shuttered for the season, simply pick up some English (large) or Persian (small) cucumbers, plus packs of grape tomatoes and herbs from your grocery store. I find that the Englishand Persianstyle cucumbers are the most consistent in flavor and texture, and my best option when not buying local or harvesting from my own garden. I’m thankful to have them when winter rolls around, because I love a good cucumber salad all year long!
Advertisem*nt - Continue Reading Below
Salads
Advertisem*nt - Continue Reading Below
Advertisem*nt - Continue Reading Below
