1-First: wash and dice 3 large ripe tomatoes and 1 English cucumber into bite-sized pieces. If you’re using ½ thinly sliced white onion, soak it in cold water for a few minutes to reduce its sharpness before adding it to the mix.

2-Next: in a separate bowl, combine the dressing by mixing ¼ cup ranch dressing, 3 tablespoons sour cream, 1 teaspoon apple cider vinegar, ½ teaspoon granulated sugar, ¼ teaspoon garlic powder, ½ tablespoon chopped fresh dill, ½ teaspoon chopped fresh parsley, ½ teaspoon thinly sliced fresh basil leaves, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk until smooth and creamy for the best coating.

3-Now: toss the diced vegetables with the dressing in a large bowl, making sure everything is evenly covered. Season to taste and garnish with extra herbs if you like. For more ideas on pairing, check out this spicy prawn recipe that complements salads like this one nicely.

4-Finally: serve right away for the freshest taste or pop it in the fridge for up to three days. Remember, draining excess liquid from the veggies helps maintain that crisp texture we all love.