Salads
Cucumber and tomato salad with sour cream
Cucumber and tomato salad with sour cream is about as homely as a salad gets in Russia. In summer it is made almost daily to go with potatoes, meat patties or grilled meat. It seems too simple to need a recipe, but there are a few secrets. The tomatoes should be ripe and fleshy, the cucumbers crisp, and the salt goes on right before serving, otherwise the vegetables release their juice and the sour cream turns runny. Spring onions and dill add freshness and the sour cream a creamy tang. It takes 10 minutes and disappears even faster.
Method
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Wash the cucumbers and tomatoes and dry them well with a tea towel.
Cut the cucumbers into half-moons 3-4 mm thick. Peel them in stripes if the skin is tough or bitter.
Core the tomatoes and cut them into wedges or large chunks.
Slice the spring onions and finely chop the dill.
Put the vegetables and herbs in a bowl.
Just before serving, season with salt and pepper, add the sour cream and mix gently.
Tips for success
- Salt and dress only at the last minute; salt draws out the juice and makes the salad watery.
- Chill the cucumbers and tomatoes beforehand for an extra refreshing salad.
- Dry the washed herbs well, or the sour cream will thin out.
- If the tomatoes are very juicy, scoop out some of the seeds.
Serving and storage
Serve straight away with boiled or fried potatoes, meat patties, chicken or grilled meat.
Once dressed, it is best eaten immediately. Cut vegetables without salt or sour cream keep in the fridge for 2-3 hours.
Variations
- With radishes: add 150 g of thinly sliced radishes.
- With bell pepper and red onion instead of spring onions.
- Vegan: dress with unrefined sunflower oil instead of sour cream.
Calories and macros
Per serving (about 214 g):
Per 100 g: 44 kcal, P 1.2, F 3, C 3.8. An estimate based on average ingredient values. Your daily calories ›
