Refreshing Tomato Salad – Recipe
Meatless dishes are a welcome change to our family’s routine of meat-based meals.
During the summer months, my mom utilized her homegrown fruits, herbs, and vegetables, in most of her cooking and baking.
Today I will post one of the tomato salads she used to prepare, which brings back many childhood memories.
This salad can be served as a side dish, or as a light lunch, accompanied by a piece of toast, or a piece of fresh Jewish Rye Bread, smeared with sweet butter.
I am sure you will agree that homegrown tomatoes have a much richer flavor, and smoother texture, than the store-bought ones, making this simple salad that much more delicious.
Sliced cucumbers and radishes may also be added to this salad, to enrich its color and flavor.
If you are not a big fan of sour cream, you may use Greek Yogurt, or omit them both, and enjoy still very flavorful salad, but much lighter in calories.
Since sour cream was not available during those days in Europe, my mom would use heavy cream mixed with clabbered milk.
This recipe yields 2-4 servings.
- 2 medium tomatoes
- 1/2 tsp. sea salt, or to taste
- 1/4 tsp. black pepper, freshly ground
- 1 Tbs. chives, chopped (0r you can slice 1/2 onion)
- 2 garlic cloves, minced
- 2 Tbs. sour cream
- Wash the tomatoes, and cut out stems.
- Cut each tomato in half, horizontally, then cut each half into 6 or 8 wedges.
- Peel and mince the garlic
- Place the tomato wedges, minced garlic and chives in a medium bowl.
- Sprinkle with salt and pepper.
- Fold in the sour cream, just to coat the tomato wedges.
- Sprinkle some chopped chives, as garnish.