This side really sparks up a meal and goes fairly well with everything from grilled steak to tuna salad. I like to serve it in individual, lettuce-lined glass bowls with a sour cream star piped on top and a sprinkling of dill.—Karen Ann Bland, Gove, Kansas
- 2 medium cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 2 tablespoons minced fresh parsley
- 1/4 cup sour cream
- 2 tablespoons snipped fresh dill
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon prepared mustard
- 1/8 teaspoon pepper
- 1 tablespoon milk, optional
- 3 small tomatoes, sliced
- In a large bowl, combine the cucumbers, onions and parsley. In a small bowl, combine the sour cream, dill, vinegar, salt, mustard and pepper. Stir in milk if a thinner dressing is desired. Pour over cucumber mixture and toss to coat. Divide among eight salad plates; top with tomatoes. Yield: 8 servings.
Originally published as German Cukes and Tomatoes in Taste of Home June/July 2007, p19
Reviews for German Cukes and Tomatoes
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Reviewed Aug. 16, 2014
"Very good refreshing salad with garden tomatoes. I left out the 1 T milk as I did not think it needed to be thinned."
Reviewed Dec. 14, 2010
"I left out the dill and used 3 plum tomatoes. Oh so yummy! A nice fresh change of pace. Great with fat-free sour cream.~ Theresa"