This is a creamy, crunchy salad made with cucumber, fresh tomatoes, onion, and a herby creamy dressing. The recipe below is designed to closely match the salad shown in your photo.

Ingredients — 4–6 servings

Salad

• 3 medium cucumbers, thinly sliced
• 3 large tomatoes, chopped
• ½ medium red onion, very thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 green onion, sliced — optional
• ¼ tsp black pepper
• ½ tsp salt

Creamy dressing

• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp apple-cider vinegar or white vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ¼–½ tsp salt
• 1 tsp honey or sugar — optional

👩‍🍳 Detailed recipe

1. Prepare the cucumber

Slice cucumbers into thin rounds or half-moons.

Sprinkle with about ¼ tsp salt and leave for 10–15 minutes.

Pat them dry or drain the released liquid. This helps prevent watery dressing.

2. Prepare the tomatoes

Cut tomatoes into bite-sized pieces.

If they’re extremely juicy, remove some of the seeds and watery center.

3. Prepare the onion

Slice the red onion very thinly.

For a milder onion flavor, soak it in cold water for 5–10 minutes, then drain.

4. Make the dressing

Whisk together:

• mayonnaise
• sour cream
• vinegar
• lemon juice
• Dijon mustard
• dill
• garlic powder
• onion powder
• black pepper
• salt
• optional honey/sugar

Taste and adjust the acidity and seasoning.

5. Combine

Place cucumber, tomatoes, onion, dill and parsley in a large bowl.

Pour the dressing over the vegetables.

6. Toss gently

Mix until everything is evenly coated.

Don’t aggressively stir—the tomatoes can break apart and release excess water.

7. Chill

Cover and refrigerate for 30–60 minutes.

Give it a gentle toss immediately before serving.

🥛 Higher-Protein Dressing

For a lighter, higher-protein version, replace some of the mayonnaise with Greek yogurt:

• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp vinegar
• 1 tsp Dijon mustard
• garlic powder
• onion powder
• dill
• salt and pepper

This produces a creamy dressing with more protein and less fat than an all-mayonnaise dressing.

📊 Approximate Nutrition

For the standard recipe, divided into 6 servings:

Actual nutrition varies considerably with the mayonnaise and sour cream brands.

🌰 Nut Information

Is this salad nut-free?

Yes, the basic recipe contains no nuts.

There are also no peanuts or tree nuts in the ingredients.

Can I add nuts?

Yes, if desired:

• Toasted walnuts
• Pecans
• Almonds
• Cashews
• Pistachios

A small amount of toasted walnuts or pecans gives the salad a nice crunchy contrast.

However, adding nuts increases calories and fat.

Important allergy note

If serving someone with a nut allergy, check the labels of mayonnaise, mustard, yogurt/sour cream and other packaged ingredients for allergen and cross-contact information.

Also remember that sesame is a separate major food allergen; don’t assume something is safe for a sesame-allergic person simply because it contains no nuts.

❓ Q&A

Q: Why does my salad become watery?
A: Cucumbers and tomatoes naturally release water. Salt the cucumber briefly, drain it, and avoid making the salad too far in advance.

Q: Can I make it the night before?
A: You can, but the texture will be softer and more watery. For the freshest result, prepare the vegetables ahead and add the dressing shortly before serving.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain Greek yogurt is an excellent substitute and increases the protein content.

Q: Can I eliminate mayonnaise?
A: Yes. Use Greek yogurt alone or combine Greek yogurt with a little olive oil for richness.

Q: Can I use cherry tomatoes?
A: Absolutely. Halved cherry or grape tomatoes tend to hold their shape well.

Q: Can I use English cucumber?
A: Yes. English cucumbers are particularly good because they have thin skin and relatively few seeds.

Q: Should I peel the cucumber?
A: Not necessary. Leaving the peel on adds color, texture and some fiber.

Q: Can I use regular cucumber?
A: Yes. If it has lots of seeds, you can remove some of them to reduce excess moisture.

Q: Can I make it without onion?
A: Yes. Green onion, chives or a little onion powder can provide milder flavor.

Q: Can I make it dairy-free?
A: Yes. Use a dairy-free sour cream or unsweetened dairy-free yogurt.

Q: Can I make it vegan?
A: Yes. Use vegan mayonnaise and plant-based yogurt/sour cream.

Q: Can I make it low-carb?
A: Yes. Cucumber and tomato are relatively low in carbohydrates. Use an unsweetened dressing and skip honey/sugar.

Q: Is it keto-friendly?
A: It can fit a keto-style diet depending on the portions and dressing. Avoid added sugar and choose a low-carb mayonnaise.

Q: Can I add chicken?
A: Definitely. Grilled chicken turns it into a more substantial high-protein meal.

Q: What other protein works?
A: Tuna, boiled eggs, grilled shrimp, turkey, chicken or cottage cheese can all work.

Q: Can I add cheese?
A: Yes. Feta is especially good with cucumber and tomato. Small cubes of mozzarella also work.

Q: What herbs taste best?
A: Fresh dill gives the most classic creamy cucumber-salad flavor. Parsley, mint and chives are also excellent.

Q: Can I make it spicy?
A: Yes. Add jalapeño, crushed red pepper, cayenne or a little hot sauce.

Q: How long does it last?
A: Refrigerate it promptly and ideally consume it within 1–2 days for the best texture.

Q: What should I serve it with?
A: It pairs particularly well with grilled chicken, kebabs, burgers, grilled fish, roasted meat or sandwiches.

Q: How do I make it taste more like the photo?
A: Use thin cucumber slices, chunky tomato pieces, very thin red onion, plenty of dill, a thick white creamy dressing, and a short 30–60 minute chilling period.