Oregon State University OREGON STATE UNIVERSITY

Cucumber and Tomato Salad

Photo of Cucumber and Tomato Salad
Prep time: 10 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)
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Recipe Notes

  • Use fresh chopped cilantro instead of dill.
  • Add 2 cups of thinly sliced radishes.




    Recipe adapted from Nutrition Matters.

Ingredients

2
medium cucumbers, chopped
2
medium roma tomatoes, chopped
1⁄4 cup
low-fat mayonnaise
1⁄4 cup
low-fat sour cream
2 Tablespoons
dry dill weed

Directions

  1. Combine cucumbers and tomatoes in a bowl.
  2. Stir mayonnaise, sour cream and dill weed together.
  3. Stir sauce into vegetables.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Use fresh chopped cilantro instead of dill.
  • Add 2 cups of thinly sliced radishes.




    Recipe adapted from Nutrition Matters.
Last updated: 05/22/17

2 Comments for "Cucumber and Tomato Salad"

Dill is a favorite herb at our house.  This is a great recipe, but I wonder why you don't call for low-fat plain yogurt instead of the sour cream?  The same flavor, but a little extra protein and calcium. We always have low-fat plain yogurt on hand, but the sour cream would require a special purchase.

What a great and quick recipe!!  Everyone loved it!  And we served it with a spicy curry and it was a perfect match, adding a "cooler" taste to the plate to balance the spicy.  We didn't have dill and used oregano and garlic powder instead.  

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