Wash the tomatoes and cucumbers. Cut them into bite-size chunks and throw everything in a large bowl. Add finely chopped dill.
In a small bowl, combine the sour cream, lemon juice, salt and pepper and pour over the chopped veggies. Stir until all the vegetables are coated with the sour cream dressing.
Serve right away or keep in the fridge until ready to serve.
Dill can be omitted or substituted with chives, red onion or spring onion.
Tomatoes – use any tomatoes you like or have on hand. My preference are cherry tomatoes for their sweet taste.
Cucumbers – English cucumbers (the very long ones) or garden cucumbers or any that are available in your supermarket are ok to use. Taste a slice first and if it is ok, you can leave the skin on. If it tastes bitter, you will have to peel it.