Classic Southern Creamy Cucumber Tomato & Vidalia Onion Salad (A Summer Staple)

Hey y’all! 🌞

This creamy cucumber, tomato, and Vidalia onion salad is pure nostalgia for me. It’s one of those simple dishes that showed up at every family gathering, church lunch, or backyard barbecue I can remember growing up in the South. It doesn’t look fancy, but on a hot day, nothing beats a cold scoop of this alongside grilled meats or fried chicken.

I found a version very close to my family’s on Reddit recently and it brought back so many good memories. I made it yesterday and it tasted just like home.

My Version & Memories

I used sweet Vidalia onions because they really are the best here mild and perfect raw. The creamy dressing with a touch of apple cider vinegar cuts through the freshness of the veggies beautifully. I added a little extra fresh dill this time and it brightened everything up.

It’s one of those recipes where the longer it sits (within reason), the better it gets as the flavors meld.

Creamy Cucumber, Tomato & Vidalia Onion Salad (Serves about 6)

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Ingredients

• 1 large English cucumber (or 2 small homegrown), peeled or partially peeled and thinly sliced

• 3 medium ripe tomatoes, cut into wedges

• 1 large Vidalia onion, thinly sliced (about 1 cup)

• ½ cup mayonnaise (Duke’s is my go-to)

• 2 tablespoons sour cream

• 1 tablespoon apple cider vinegar

• 1 teaspoon sugar

• ½ teaspoon salt

• ¼–½ teaspoon freshly ground black pepper

• 2 tablespoons fresh dill (optional but recommended)

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Directions

• In a large bowl, combine the sliced cucumbers, tomato wedges, and sliced Vidalia onion.
• In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
• Pour the dressing over the vegetables and gently toss until everything is well coated.
• Stir in the fresh dill if using.
• Chill in the fridge for at least 30 minutes if possible (though it’s delicious right away too). Serve cold.

This salad is proof that the simplest recipes are often the best. It’s refreshing, creamy, tangy, and goes with just about everything. I always make a double batch in the summer because it disappears so fast.

If you have sweet homegrown tomatoes and cucumbers, this is the time to use them!