Sour Cream Salad

Fran Miller


This easy-to-make salad was part of just about every picnic or summer meal I can ever remember at my parents' house. The sour cream picks up the flavors of the vegetables deliciously. As a child, I loved that I could easily spoon out the yummy vegetables I liked, leaving behind the yucky onions. Of course, at some point, I decided the onions weren't that yucky after all.

Mom would toss this together before starting supper, giving it time to chill and the flavors to mix before serving. It sure tastes like summer to me! =^..^=

★★★★★ 1 vote
4 servings
5 Min
No-Cook or Other


large fresh tomato, cubed
large fresh cucumber, peeled & sliced
small onion, sliced into rings
1/4 c
sour cream
dill weed, optional (not in original recipe)
salt & pepper, optional


1Cube the tomato & slice the peeled cucumber into a medium bowl. Top with onion slices, separated into rings.
2Add 1/4 cup (or 2 heaping Tablespoons)of sour cream to the vegetables. A sprinkle of dill weed can also be added, if you want. Stir together well.
3Top with salt & pepper, if desired. Cover with plastic wrap & chill. Stir once more before serving.
4NOTE: Obviously, this salad can be as large or as small as you want. These directions are just a basic starting point. If you concoct any delicious variations, please remember to share them below in the Comments section. =^..^=

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy