Yes, Mayo Really Does Make the Best Dressing for Cucumber Salad
This salad is somewhere in between a tangy, vinegar-based cucumber salad and a rich and creamy one made with sour cream dressing. And that’s all thanks to the mayonnaise-based dressing. Mayo has a delightfully sweet tang that’s different from the tang of sour cream or Greek yogurt — and a little goes a long way. This salad needs just a little bit of dressing to coat the vegetables. When left to sit before serving, the liquid from the cucumbers and tomatoes thins the dressing and mellows it slightly.
How to Make My Mom’s Cucumber and Tomato Salad
My mom isn’t really one for following recipes, a quality I was reminded of when I asked her about the specifics of this dressing. “It depends on the amount of cucumber and tomato,” she told me. “Just a big spoonful of mayo, a pour of red wine vinegar, and a small splash of milk to taste. I’ve never measured it.” If you’re skeptical about the milk, I was, too — until I learned that it boosts the creaminess factor and works to thin the dressing without adding any extra acidity.
To create this salad at home, whisk together 1 heaping tablespoon mayonnaise, 2 teaspoons red wine vinegar, (an optional) 1/2 teaspoon milk (preferably whole or 2%), and a pinch of salt and pepper in a large bowl. Add 1 large peeled and thinly sliced cucumber and 1 large (or 2 small) ripe, chopped tomato and toss to coat. Let the salad sit at least 30 minutes (although the longer the better) before serving.
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