Creamy Tomato and Cucumber Chopped Salad is full of feta cheese, red onion, and dill in a creamy mayo-based dressing. It’s a simple, easy summer side that is light and refreshing.
Such a wonderful salad to make when you have garden fresh tomatoes and cucumbers. There are also a few sliced radishes added for crunch, but you can leave them out if you don’t like radishes.
I like to use cherry tomatoes for this recipe- a medley of all different colors. I especially like the yellow ones. I get a variety of them at my local Farmers Market. You can use any type and size of tomatoes. I like to cut the cherry tomatoes in half so that they are more bite-sized and easier to bite into.
CREAMY TOMATO AND CUCUMBER CHOPPED SALAD RECIPE TIPS:
Basil or mint or parsley can be used instead of dill. I don’t recommend using dried dill.
Sweet onion or shallots can be used instead of red onion.
I like to use an English cucumber, but you can use a regular American cucumber.
You can either serve it right after making it or chill it for an hour or two before serving.
Leftovers will keep for about 24 hours, but it quickly deteriorates after that as the tomatoes and cucumbers make the dressing watery.
Try These Other Delicious Summer Recipes:
- Summer Succotash
- Summer Squash and Onions
- Fried Zucchini Chips
- Marinated Tomatoes
- Grilled Corn and Butter Bean Salad
Creamy Tomato and Cucumber Chopped Salad
- 1/2 cup mayonnaise
- 2/3 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 English cucumber, diced
- 1 pint cherry tomatoes, quartered
- 3 radishes, diced
- 1/2 medium red onion, diced
- Mix first 6 ingredients together in a large bowl.
- Add cucumber. tomatoes, radishes, and red onion and toss to coat.
- Serve immediately or refrigerate.
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1 thought on “Creamy Tomato and Cucumber Chopped Salad”
This was soooo good! Came together super quick! I added chickpeas and served it with a side of pita bread. Perfect!