Begin by preparing the vegetables. Slice the cucumbers thinly and chop the tomatoes into bite-sized pieces. Place them in a large bowl.
In a separate bowl, whisk together the sour cream, apple cider vinegar, olive oil, minced garlic, and sugar until smooth.
Add the fresh dill to the dressing and season with salt and pepper to taste. Stir to combine.
Pour the dressing over the cucumber and tomato mixture. Gently toss until the vegetables are well coated.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. This was Mama Lu’s secret to a salad that tasted like it had been kissed by the garden itself.