This tomato and cucumber salad is great as is, but try it ladled over a bed of fresh chopped salad greens.
The problem I find with the majority of recipes for a great tomato and cucumber salad is they are vinegar-based. Now don’t get me wrong, I love what a good balsamic vinaigrette can contribute to fresh vegetables, I just think that the vinegar sometimes overpowers. In the case of a tomato and cucumber salad, I oftentimes end up asking myself where did the tomato and cucumbers go? I couldn’t really detect their presence. That’s why I prefer this light mayonnaise and yogurt-based dressing.
Learn from the Greeks; they know how to treat a cucumber. You’ll find very little, if any vinegar in their tzatziki cucumber sauce. They let the cucumber do the talking. That’s how this tomato and cucumber salad works. It allows the flavor of the vegetables to be the star of the show.
One other note about this recipe; I remove the seeds and membrane sections from the tomatoes and cucumbers. They do nothing but add water into the mix. Who wants a watered down salad? Let the flavor of the dressing and more importantly, the flavor of the vegetables shine through.
This is a recipe that will come in handy when the garden starts producing more tomatoes and cucumbers than you know what to to with.
- 1 quart cherry tomatoes, halved and seeded
- 4 green onions, chopped
- 2 cucumbers, halved lengthwise, seeded then sliced
- 1 cup Greek yogurt
- ¾ cup milk
- ½ cup light mayonnaise
- ¼ cup dark corn syrup or honey
- 2 tablespoons sour cream
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 garlic cloves, finely minced
- Prepare vegetables and place in a large bowl.
- In a large mixing bowl, add remaining ingredients and whisk until ingredients are well blended.
- Pour over vegetables and toss until well coated.
- Cover and place in the refrigerator for at least an hour.
- Toss again prior to serving.