Tomato Garlic Salad with Dill (Print version)
Juicy tomatoes folded with fresh dill and a creamy garlic dressing, ready in about 12 minutes.
# Ingredients:
For the salad
01 -
5-6 ripe beefsteak tomatoes, about 2 lb (900 g), cored and cut into 1-inch chunks
02 -
2 tablespoons finely chopped fresh dill
03 -
1/2 teaspoon fine sea salt, plus more to taste
04 -
1/4 teaspoon black pepper
For the creamy garlic dressing
05 -
1/3 cup (80 g) sour cream
06 -
1/4 cup (55 g) mayonnaise
07 -
1-2 garlic cloves, finely grated
08 -
1 tablespoon fresh lemon juice
09 -
1/4 teaspoon sugar, optional
# Instructions:
01 -
In a small bowl, stir together the sour cream, mayonnaise, grated garlic, lemon juice, sugar if using, salt, and pepper until smooth.
02 -
Core the tomatoes and cut them into large 1-inch chunks. If they are extremely juicy, leave the excess watery juice behind.
03 -
Add the tomatoes and dill to a wide mixing bowl. Spoon over the dressing and fold gently with a spatula until the tomatoes are coated without breaking down.
04 -
Chill for 10-20 minutes. Taste before serving and add a little more salt, pepper, or dill if needed.
# Good to know:
01 -
Best served cold within 30 minutes of mixing.
02 -
For a lighter dressing, replace mayonnaise with plain Greek yogurt.
03 -
Use 1 garlic clove for a milder salad or 2 for a stronger garlic bite.