Creamy Cucumber Tomato Ranch Salad
A light and refreshing salad featuring crisp cucumbers, juicy tomatoes, and a creamy ranch dressing, perfect for summer gatherings and meal prep.
Servings: 6 servings
Calories: 200kcal
Ingredients
Salad Ingredients
- 2 large English cucumbers, halved and sliced Using English cucumbers is ideal for this salad because they have fewer seeds and a nice thin skin.
- 2 cups cherry tomatoes, halved Feel free to substitute with any other tomato variety you prefer.
- 1/2 small red onion, thinly sliced
Dressing Ingredients
- 1/2 cup sour cream Greek yogurt can be substituted for a tangier flavor.
- 1/3 cup mayonnaise
- 2 tablespoons ranch seasoning You can use homemade ranch dressing if you have a favorite recipe.
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- to taste Salt
Instructions
Preparation
- In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
- In a small bowl, whisk together the sour cream, mayonnaise, ranch seasoning, chopped dill, lemon juice, black pepper, and a pinch of salt until smooth and well combined.
- Pour the dressing over the vegetables in the large bowl and toss gently until all the veggies are coated in the creamy goodness.
- Cover the salad with plastic wrap and chill in the refrigerator for about 20 minutes to allow the flavors to meld and the salad to chill.
- Before serving, give the salad another gentle toss and taste. Adjust seasoning with additional salt or pepper as needed.
Notes
For best flavor, let the salad sit in the fridge longer, about 30 minutes to an hour before serving. Serve it on a bed of greens to create a more substantial meal. Store leftovers in an airtight container in the refrigerator for up to 2 days.