1-Wash and dry the fresh cucumbers and tomatoes thoroughly to ensure they are clean and ready to use.

2-Dice the tomatoes and cucumbers into bite-sized pieces for a balanced texture that mixes well with the dressing.

3-In a bowl, combine all the dressing ingredients 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 and mix them well.

4-Add the diced vegetables and thinly sliced onion to the bowl, then pour in the dressing and toss everything together thoroughly.

5-Season with extra salt and pepper if needed, and let it chill for better flavor. The salad can be served right away or kept in the fridge for up to 3 days.

6-For the final touch, refrigerate for at least 30 minutes to enhance the taste, and garnish with fresh herbs before serving.