Creamy Tomato Salad – Салат с Помидорами и Сметаной

IMG_0449 (550x367) Tomato Salad with sour cream is as Russian as you can get. I don’t know any Slavic person who didn’t grow up eating this salad. I serve this salad at least once a week when tomatoes are in season, usually a few times a week. You can also add cucumbers and radishes to this salad for extra crunch and flavor.

This week, we had grape tomatoes on sale, so I’ve had it a few times already. I never get tired of it and even though I’m not supposed to eat raw vegetables, I just can’t resist this salad, and haven’t learned to block my cravings for it. Creamy, tangy and fresh, this Tomato Salad will be a staple in my kitchen forever. 

If you’re using grape tomatoes, cut them in half. If you’re using regular tomatoes, take out the seeds and chop the tomatoes as large or as small as you like. IMG_0434 (550x367) Add the sour cream, onion and fresh herbs and mix.

Raw onion is optional. Secret: I rarely ever do! I think green onion gives enough onion flavor, and even when I add the raw onion, I always leave the onions behind on my plate. Then again, I’m not a fan of raw onion is anything, so use your own judgement.

IMG_0437 (550x367) I also like adding cucumbers to this salad. Radishes are another great addition.

The secret is not to add salt before adding the sour cream. Salt draws out moisture and your salad will be very watery if you salt it first.

Season the salad with salt and pepper after you toss all the other ingredients together. IMG_0445 (550x367) Another trick you can use is to salt the tomatoes first. If you’re adding cucumbers, add them too at this point. Place them over a fine mesh sieve to drain for about 20 minutes. This will get rid of most of the liquid and then you can add the herbs and the sour cream. IMG_0453 (550x367)

Creamy Tomato Salad
 
Prep time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 1 lb tomatoes
  • ⅓ - ½ cup sour cream
  • 1 small onion, sliced
  • ½ Tablespoon fresh dill and scallion, minced
  • ½ teaspoon salt, ground black pepper
Instructions
  1. If you're using grape tomatoes, cut them in half. If you're using regular tomatoes, take out the seeds and chop the tomatoes as large or as small as you like.
  2. Add the sour cream and fresh herbs and mix. I also love adding cucumbers to this salad. Radishes are another great addition.
  3. The secret is not to add salt before adding the sour cream. Salt draws out moisture and your salad will be very watery if you salt it first. Season the salad with salt and pepper after you toss all the other ingredients together.
  4. Another trick you can use is to salt the tomatoes first. If you're adding cucumbers, add them too at this point. Place them over a fine mesh sieve to drain for about 20 minutes. This will get rid of most of the liquid and then you can add the herbs and the sour cream.

 
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Comments

  1. Leslie says

    Every recipe you post looks delicious. I print off almost all of them. Is this a good make ahead salad? How long does it keep in the fridge?

    • says

      Hi Leslie!
      Thanks for the kind words.
      This salad is best served right away. You can keep it in the refrigerator for about an hour, any more than that and it becomes soggy and the tomatoes become kind of limp.

  2. Linda Law says

    This and variations on this is a top favorite in our family. My son’s favorite is Olivia Salat. My husband’s family is from Belarus. We lived 9 years in Russia so there are several Russian favorites on our menu. I am enjoying getting to know you and your blog!

  3. Lena says

    The “possible web threat” warning is very annoying and makes it hard to browse through your site. Hope you fix it.

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