A cool, creamy and protein-packed salad with crisp cucumber, juicy tomatoes and tender eggs, ready in just 15 minutes!
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 4
Introduction
Creamy cucumber tomato egg salad recipe with red onion, fresh herbs and a tangy creamy dressing is the kind of simple dish I love making when I want something fresh, satisfying and full of flavor without spending much time in the kitchen. Crisp cucumber and juicy tomatoes create a refreshing base, while hard-boiled eggs add protein and make the salad filling enough for lunch. Finely chopped red onion adds a little bite, and fresh herbs give every spoonful a bright finish. Everything is coated in a cool, tangy homemade dressing that brings the ingredients together beautifully. It is colorful, easy to prepare and perfect for warm-weather meals, quick lunches or family dinners.
Ingredients
For the Salad
- 2 large cucumbers, cut into chunky half-moons
- 3 medium tomatoes, cut into bite-size chunks
- 6 large hard-boiled eggs, peeled and quartered
- 1/2 small red onion, finely chopped
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Freshly ground black pepper, for finishing
For the Tangy Creamy Dressing
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 g) mayonnaise
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Instructions
- Prepare the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, cover, remove from the heat and let stand for about 10–12 minutes. Transfer the eggs to ice water, cool completely and peel.
- Prepare the vegetables: Wash and thoroughly dry the cucumbers and tomatoes. Cut the cucumber into thick, bite-size pieces and chop the tomatoes into similar-sized chunks. Finely chop the red onion.
- Make the creamy dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic, oregano, salt and black pepper until smooth and creamy.
- Combine the vegetables: Add the cucumber, tomatoes, red onion, parsley and dill to a large mixing bowl. Toss lightly to distribute the ingredients evenly.
- Add the dressing: Pour the creamy dressing over the vegetables. Gently toss until the cucumber and tomatoes are evenly coated without crushing them.
- Add the eggs: Cut the peeled eggs into quarters or large wedges. Fold some gently into the salad, then arrange the remaining egg wedges across the top for an appetizing presentation.
- Season: Finish with extra freshly ground black pepper and additional herbs. Taste and add a little more salt or lemon juice if needed.
- Serve: Enjoy immediately, or refrigerate for about 15–20 minutes if you prefer the salad extra cold.
Tips for the Best Creamy Cucumber Tomato Egg Salad
- Use firm, crisp cucumbers so the salad stays crunchy.
- Choose ripe but firm tomatoes that will not release too much liquid.
- Dry the vegetables thoroughly before adding the dressing to prevent a watery salad.
- Add the eggs near the end and fold gently so the wedges remain intact.
- Fresh dill and parsley give the creamy dressing a brighter, more homemade flavor.
- For extra tanginess, add another small squeeze of fresh lemon juice before serving.
Serving Suggestions
This creamy cucumber tomato egg salad makes a refreshing light lunch on its own, especially with warm pita bread or toasted whole-grain bread. For a more substantial meal, serve it alongside grilled chicken, salmon, shrimp or roasted potatoes. It also works beautifully as a cool side dish for summer cookouts, picnics and family gatherings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because cucumbers and tomatoes naturally release moisture after being cut, the dressing may become thinner during storage. For the freshest texture, prepare the vegetables and dressing separately and combine them shortly before serving. Keep the cooked eggs refrigerated until you are ready to assemble the salad.
FAQs
Can I make creamy cucumber tomato egg salad ahead of time?
Yes. For the best results, prepare the dressing and chop the vegetables ahead of time but store them separately. Assemble the salad and add the eggs shortly before serving.
How can I keep cucumber salad from becoming watery?
Dry the cucumber thoroughly after washing and avoid adding the dressing too far in advance. You can also lightly salt sliced cucumber, let it sit for 10 minutes and pat away the released moisture before assembling the salad.
Can I make the creamy dressing without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt for a lighter dressing. You can add a small drizzle of olive oil to give the dressing a slightly richer texture while keeping its fresh, tangy flavor.