1tablespoonvinegar (red, white wine or apple cider)
1teaspoongranulated sugar
½tablespoonfresh dill (or 1 teaspoon dried)
½tablespoonparsley (or 1 teaspoon dried)
½tablespoonbasil (or 1 teaspoon dried)
salt, black pepper to taste
Instructions
Start by preparing the vegetables. Wash the cucumbers and tomatoes thoroughly. Peel the cucumbers if desired, and then slice them into thin rounds. Cut the grape or cherry tomatoes into halves. Thinly slice the red onion.
Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar or red wine vinegar, basil, parsley, dill, salt, and pepper until well combined. Taste the dressing and adjust the seasonings if needed.
Pour the dressing over the vegetables in the large bowl. Gently toss to ensure all the vegetables are coated with the dressing.
Cover the bowl with plastic wrap or a lid and let the salad cool in the refrigerator for at least 30 minutes to allow the flavors to meld together. For a more intense flavor, you can refrigerate the salad for a few hours or even overnight. Before serving, give the salad a gentle toss to redistribute the dressing. Taste and adjust the seasonings, if needed.