German Cucumber Tomato Salad
This creamy German cucumber tomato salad is cold, tangy, fresh, and exactly the kind of side dish that makes grilled meat look like you planned dinner. Thin cucumbers, juicy tomatoes, sour cream, dill, and vinegar come together in a simple old-school salad that tastes way more charming than the effort required.
EQUIPMENT (PAID LINKS)
- Medium mixing bowl
- Slotted spoon
Ingredients
- 2 English cucumbers thinly sliced
- 1/2 teaspoon salt
- 2 cups cherry tomatoes halved
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh dill chopped
- Black pepper to taste
Instructions
- Slice Cucumbers: Thinly slice the cucumbers using a mandoline slicer or a sharp knife. The thinner the slices, the better the salad texture will be.2 English cucumbers
- Drain Cucumbers: Add the cucumber slices to a large salad bowl, sprinkle them with salt, and let them sit for about 10 minutes. Gently squeeze out extra moisture or pat them dry so the dressing does not turn watery too fast.1/2 teaspoon salt
- Prep Tomatoes: Halve the cherry tomatoes and add them to the bowl with the drained cucumber slices.2 cups cherry tomatoes
- Make Dressing: In a medium bowl, whisk together the sour cream, white vinegar, sugar, fresh dill, and black pepper until smooth and creamy.1/2 cup sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, 1 tablespoon fresh dill, Black pepper
- Combine Salad: Pour the dressing over the cucumbers and tomatoes. Toss gently until everything is evenly coated.
- Chill Salad: Cover the bowl and refrigerate the salad for at least 4 hours, or overnight if possible. The flavor gets better as it chills, because apparently even salad needs time to think about itself.
- Serve Cold: Stir the salad before serving and use a slotted spoon if extra liquid collects in the bowl. Serve cold with grilled meat, schnitzel, fish, burgers, or summer barbecue dishes.