05/30/2026
Creamy Cucumber, Tomato and Vidalia Onion Salad
Creamy cucumber, tomato & Vidalia onion salad we’ve made every Southern summer, I can remember.
This is one of those simple summer dishes that showed up at just about every meal growing up right alongside grilled chicken, barbecue, or Sunday lunch after church.
It doesn’t look like much, but cold out of the fridge on a hot day, it’s hard to beat.
We always made it with cucumbers, ripe tomatoes, and a good sweet Vidalia onion. The creamy dressing pulls everything together, and after it chills a bit, the flavors just settle into something really special.
Here’s the way I still make it:
Servings: about 6
Prep time: 15 minutes (plus chill time if you have it)
Ingredients:
1 large English cucumber (or 2 small homegrown), peeled or partially peeled and thinly sliced
3 medium ripe tomatoes, cut into wedges
1 large Vidalia onion, thinly sliced (about 1 cup)
½ cup mayonnaise (we always used Duke’s)
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon salt
¼–½ teaspoon freshly ground black pepper
2 tablespoons fresh dill (optional)
How to make it:
In a large bowl, combine cucumbers, tomatoes, and sliced onion.
In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.
Pour the dressing over the vegetables and gently toss until everything is coated.
Stir in fresh dill if you’re using it.
Chill for about 30 minutes if you can—it’s even better once it’s cold, but it’s good right away too.
It won’t last long once it hits the table.
Curious, do y’all make yours more sweet or more tangy?
I’ve written out a more detailed version with a few extra tips if anybody wants it.
