baking powder, baking soda, basil, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, chilled salad, Clabber Girl, creamy cucumber tomato salad, dill, domino sugar, dry mustard, eat, Eggland's Best eggs, English cucumbers, food, garlic powder, Gold Medal flour, grape tomatoes, Italian parsley, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, mint, Morton salt, Nakano rice vinegar, Oikos Greek yogurt, onion powder, picnic, recipe, side dish, TruMoo milk, Wesson vegetable oil
I absolutely adore creamy cucumber salad as a side dish to any picnic meal. Nothing beats a burger fresh off the grill with a side of this salad on your plate. When I was growing up, my mother would make this crunchy salad all the time; however, she never included this one ingredient. Would you like to know what it is?
Tomatoes! Yep, red, ripe, juicy tomatoes. You wouldn’t believe the kick that adding in this extra veggie gives to this salad. I’ve always been a believer of the saying, “If it’s not broke don’t fix it,” but adding tomatoes to creamy cucumber salad is definitely the missing link we’ve all been waiting for.
Recipe courtesy of The Pioneer Woman.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: This salad is best served chilled. Allow it to sit in the refrigerator for several hours before serving.