Growing up in a household with an abundance of homegrown fruits, vegetables, and herbs, made me accustomed to including them in my daily diet, and loving them all.

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, which makes this salad so 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 enjoy these fresh tomatoes without them.

Since sour cream was unavailable during those days in Europe, my mom would use heavy cream mixed with clabbered milk.

This recipe yields 2-4 servings.

Refreshing Tomato Salad – Recipe

Ingredients

• 2 medium tomatoes
• 1/2 tsp. sea salt, or to taste
• 1/4 tsp. black pepper, freshly ground
• 1 Tbs. scallions, chopped (or you can slice 1/2 onion)
• 2 garlic cloves, minced
• 2 Tbs. sour cream

Instructions

1. Wash the tomatoes, and cut out stems.
2. Cut each tomato in half, horizontally, then cut each half into 6 or 8 wedges.
3. Peel and mince the garlic
4. Place the tomato wedges, minced garlic and scallions in a medium bowl.
5. Sprinkle with salt and pepper.
6. Fold in the sour cream, just to coat the tomato wedges.
7. Sprinkle some chopped scallions, as garnish.

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