My grandma’s sour cream salad is what my childhood summers were made of! I remember long summer days spent outside with my cousins, going on adventures through my grandma’s backyard, retreating into the house only when we were so thirsty that our lips were sticking together.
My grandma always had a big bowl of her sour cream salad ready to be spooned out for us! It was fresh and cold and bright.
Last summer I shared this recipe over on my Instagram and I had no idea you all would fall in love with it as much as I have.
Tips for Grandma’s Sour Cream Salad
If you can secure your cucumbers and tomatoes from a local farmers market or a friend’s garden, that is ideal! The freshest produce is what makes this salad so irresistible.
This is best served chilled! Either put your produce into the fridge a few hours before making the salad, or chill after bringing it all together (sometimes I will throw it in the freezer for 15 minutes to chill quickly if I cannot wait)!
If you have leftovers, store in the refrigerator. The next morning it will be a little liquidy but just give it a good stir, add more sour cream if you desire, and enjoy!
And now, due to popular demand, I give you: my grandma’s sour cream salad!Print
Grandma’s Sour Cream Salad
The best summer side dish! This sour cream salad is simple, fresh, bright, and a crowd pleaser!
- Yield: 4
½ cucumber, sliced
½ tomato or cherry tomatoes, chopped
½ red onion, sliced
¼ cup sour cream (or Greek yogurt)
2 tsp kosher salt
½ tsp freshly cracked black pepper
Mix all together and enjoy!
Put your tomatoes, onion, and cucumber in your fridge overnight so that the salad is really nice and cold when you put it together!
You can easily double or triple this for larger gatherings!