Creamy Tomato Salad

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This creamy tomato salad is proof that great salads don’t always require many ingredients. This simple salad is the perfect way to enjoy juicy tomatoes in a fabulously creamy and tangy dressing made from Greek yogurt and sour cream. Add some crunchy red onions, and you’ll get a delicious blend of textures and flavors in every bite. It’s a wonderful dish to bring to the family picnic or backyard barbecue.

A bowl of Creamy Tomato Salad made with red and yellow tomatoes.

This is the salad I grew up with, as it’s very popular in Eastern Europe. I used to pick up tomatoes from my grandparents’ garden and make this creamy tomato salad all summer long. Some of the best dishes are made with simple, fresh ingredients. When you have high-quality, flavorful veggies, all you need to do is make them shine and enjoy their authentic form from nature. This light salad is a big favorite, along with crunchy cucumber salad and this cucumber and tomato salad.

Why you will love this recipe
What you will need
How to make it
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store:
Frequently asked questions
More salad recipes:

If you love tomatoes as much as I do, this salad is a no-brainer. What makes it even better is the creamy, herby, and tangy dressing that clings to everything, so you get a mouthful of flavor in every bite. There is certainly nothing plain about this satisfying dish. I love this effortless recipe that comes together in minutes. If you need a side dish that pairs well with a variety of dishes, this one is a must-try!

Why you will love this recipe

Effortless: The best thing about this recipe is its ease of preparation. In just a few minutes, you can have this ready and on the table for lunch, dinner, or a snack.
Healthy and delicious: It’s also lovely to get the kids to eat healthily, and with the creamy, tangy dressing, everyone loves it.
Affordable meal: Besides being effortless, healthy, and delicious, you can make it for pennies per serving. All you need are some tomatoes, an onion, garlic, dill, and Greek yogurt. You don’t even have to add sour cream.
Adaptable: This dish is versatile, adapting to whatever you’re having, and you can create different versions for various entrees.

What you will need

Overhead shot of creamy tomato salad ingredients in bowls on a table.

Tomatoes – I chose to use both red and yellow tomatoes in my salad to make it visually appealing. However, if you cannot find yellow tomatoes at your grocery store or farmers’ market, you can use red tomatoes instead. I prefer the large beefsteak tomatoes for their thick flesh, which you can sink your teeth into.
Aromatics – I like thinly sliced red onion because it has a sweet tang as well as a bite. Freshly diced garlic cloves lend this salad a rich garlic flavor without the bitterness often associated with garlic powder.
Dairy – Plain Greek yogurt is a healthy addition to this tasty salad. So thick and creamy, it clings to the veggies, giving every bite a rich, creamy taste. Sour cream makes the dressing even richer and creamier.
Lemon juice – Use freshly squeezed lemon juice for the freshest lemony taste. It adds a bit more tanginess to the dressing.
Herbs – Chopped green onions add a mellow, oniony flavor that pairs well with the red onion. Freshly chopped dill adds a lemony, grassy flavor similar to that of celery and parsley.

How to make it

Prep the veggies: First, I rinse and slice the tomatoes, then add them to a large bowl. You will want to remove the core and gently squeeze out the extra juice to keep your salad from getting watery.

Sliced red tomatoes, yellow tomatoes and red onion in a bowl.

Make the dressing: In a small bowl, I mix the yogurt, sour cream, lemon juice, garlic, and dill until thoroughly combined.

Add the vegetables: Next, I pour the dressing over the tomatoes, add the herbs, and toss to combine.

Creamy tomato salad made with red and yellow tomatoes.

Expert tip

How to choose the best tomatoes

It may seem simple, but selecting the best tomatoes can be a challenging task. First, select the heavier ones. That means they are juicy. A large tomato that seems too light may be dry on the inside, making it unusually light. A good tomato should also be firm but not too hard. You want it to give a little when you squeeze it, but not so soft that it leaves indentations. The skin should not be wrinkly or broken, either. You want a solid tomato that is red all over with unbroken, unblemished skin. The smell should be earthy and mild, with a bit of sweetness. If there is a stem and leaves, they should be green. A dried-up, brown stem with old leaves indicates that it is not very fresh.

More tips to consider:

For a creamier dressing, use your favorite mayo (I love Miracle Whip) instead of yogurt.
Do not add salt and pepper to your salad until you are ready to serve it.
Forcing tomatoes to ripen quickly can make them bland. You could wrap them in newspaper, though, to help them along.
Storing sliced vegetables or fruit can cause them to become soggy. Add a paper towel to the bottom of the container to absorb any excess moisture.
You can also chill your salad for a couple of hours to let the flavors absorb before serving.

Creamy Tomato Salad with sliced red and yellow tomatoes and red onion in a creamy dressing in a bowl with a serving spoon in it.

Recipe variations and add-ins:

Add meat: The simplest way to make this tomato salad a fulfilling meal is to add some meat. I like chopping up some chicken or ham. However, you can also use pork, beef, turkey, or even bacon.
More veggies: Adding other vegetables is another way to make this a more complete dish. Experiment with different types, such as bell peppers, broccoli florets, cauliflower florets, chopped carrots, sliced English cucumbers, and diced avocado.
Make it spicy: For a spicy creamy tomato salad, add chopped jalapenos or green chiles.
Fruit salad: My kids love it when I toss in some fruit, such as grapes, raspberries, or slices of strawberries and apples.
Other dressing: For a different taste, add some balsamic vinegar or another kind of dressing.
Cheese: I often add shredded cheddar or mozzarella to this salad to make it even better.

A serving spoon with Creamy Tomato Salad.

Serving suggestions:

This salad needs to be served chilled with crusty bread, such as French bread, to soak up the extra dressing, which would be perfect. It would also go great with a bowl of soup. Try my scrumptious creamy tomato soup, and add a grilled cheese on the side. For a light dinner, serve it with bacon cheddar ranch pinwheels. Kids love these!

It’s a side dish that pairs well with grilled entrees, such as grilled salmon skewers, carne asada, and chimichurri grilled pork chops. At your next barbecue, serve it alongside burgers, hot dogs, or Asian steak, along with grilled potatoes and grilled avocado.

How to store:

Refrigerate: Store leftovers in a loosely sealed bowl or container in the fridge for up to 24 hours. After that, the dressing will start to make the tomatoes soggy.
Freezing: I would not recommend freezing this salad.

Close shot of a bowl of Creamy Tomato Salad with red and yellow tomatoes red onion in a creamy dressing with dill and chives.

Frequently asked questions

Which tomatoes are best for this salad?

I chose big beefy tomatoes in red and yellow because I love the flavor and texture. Before adding the tomato wedges, I removed the seeds and the middle so it would not make the salad too watery. I save the juice for salsa, soup, and other recipes that require tomato sauce. Then, I just sliced them into long wedges. But you could also use cherry or grape tomatoes, halved or quartered. A mix of ripe heirloom tomatoes would also be out of this world! Remember, you don’t want all that juiciness in the salad, or it will water down the dressing.

Should I core tomatoes first?

You must remove the core of the tomato before using it, even if you plan to leave the middle intact. The core is the hard spot on top of the tomato where the stem was growing. The easiest way to do this is with a tomato corer, but I usually use a paring knife instead. Alternatively, you can slice the tomato into quarters and remove the core at the top.

How to avoid watery tomato salad?

First, start by choosing tomatoes with lower water content, such as cherry, grape, Roma, or heirloom tomatoes. Another tip is to slice the tomatoes, lightly salt them, and leave them in a colander for 30 minutes; this will draw excess water. Pat them dry before adding them to the salad.

Overhead shot of creamy tomato salad made with yellow and red heirloom tomatoes.

More salad recipes:

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