Summer Tomato and Cucumber Salad
This tomato and cucumber salad with fresh dill, spring onions and dressed with sour cream is as delicious as it is simple.
Ingredients
- 4-5 ripe tomatoes
- 4-5 Kirby cucumbers, (small)
- 2-3 spring onions, (sliced)
- 3-4 dill sprigs, (leaves only)
- 100 ml/1/3 cup sour cream or creme fraiche
- salt
- pepper
Instructions
Cut ripe tomatoes in wedges, slice cucumbers and spring onions including the white tops, chop dill.
Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed. (Salt generously for best flavour!)
Notes
The salad benefits from the cucumber being cut in thin and even pieces. This can be difficult without using a mandoline, although a sharp knife can be used as well.
Be gentle when tossing the vegetables with the dressing so the tomatoes aren’t disturbed too much. Stop as soon as the vegetables are fully coated with the dressing.
Before serving, allow the salad to sit for around 5 minutes so the flavours have time to meld. And be sure to taste to see if additional salt or pepper are needed.
Nutrition
- Serving size
- 1 serving
- Calories
- 117 kcal
- Fat
- 6 g
- Saturated fat
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 33 mg
- Carbohydrates
- 17 g
- Fiber
- 3 g
- Sugar
- 9 g