Dairy-Free Creamy Tomato Cucumber Onion Salad
A cool, crisp summer salad combining fresh diced tomatoes, cucumbers, and onions bound with creamy mayonnaise. The grated onion dissolves slightly into the dressing while diced green onions add fresh bite. Perfect as a side dish for grilled meats or picnics, this version skips vinegar for a pure, rich mayo-based coating that lets the vegetables shine. Best served chilled.
Ingredients
- 3 fresh tomatoes, peeled and diced
- 3 fresh cucumbers, peeled and diced or sliced
- 1 medium onion, grated
- 2 green onions, diced
- ½ cup mayonnaise
- salt
- pepper
Instructions
- 1
Peel tomatoes and dice them into a large bowl.
- 2
Peel cucumbers and dice or slice them, then add to the bowl.
- 3
Grate the onion into the bowl and dice the green onions, adding them as well.
- 4
Stir in mayonnaise, salt, and pepper.
- 5
Mix until all ingredients are evenly coated.
- 6
Refrigerate for at least 2 hours before serving.
Tips
Grate the onion finely so it partially dissolves into the mayo base, creating a cohesive dressing rather than distinct onion pieces.
Refrigerate for the full 2 hours to allow flavors to meld and the salad to chill thoroughly before serving.
Drain excess liquid from tomatoes and cucumbers on paper towels before mixing to prevent the salad from becoming watery.
Good to Know
Covered container in refrigerator up to 3 days. Salad releases water over time; drain before serving if needed.
Prepare vegetables up to 1 day ahead; store separately. Mix with mayo no more than 4 hours before serving to prevent sogginess.
Serve chilled as a side dish at summer meals, cookouts, or alongside sandwiches.
Common Mistakes
Skip draining tomatoes and cucumbers to avoid a watery, separated salad.
Avoid mixing more than 2 hours before serving to prevent vegetables from releasing excess liquid.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead?
Yes, but prepare vegetables separately and mix with mayo only 2-4 hours before serving. Early mixing causes vegetables to release water and dilute the dressing.
What if I don't have fresh tomatoes?
Cherry tomatoes work well but use fewer since they're smaller. Avoid canned tomatoes as their high water content will make the salad soggy.
How long can I keep leftovers?
Store covered in the refrigerator up to 3 days. Drain any accumulated liquid before serving. The salad tastes best within 24 hours.