Dilly of a Cucumber and Tomato Salad
- 3 large
- vine-ripe tomatoes chunky diced (3-4 cups)
- english or seedless cucumbers thin sliced (3-4 cups)
- 1 c
- sour cream
- 1/3 c
- 1 Tbsp
- apple cider vinegar
- 1/2 Tbsp
- dried dill (or 1 1/2 tsp. fresh)
- 1/3 tsp
- sugar or sweetener
- 1 tsp
- sea salt (more or less to taste)
- 1 tsp
- fresh cracked black pepper (more or less to taste)
- 1 c
- loosely packed thinly sliced ribbons of sweet white or red onion
- 3 Tbsp
- minced green onion
- optional: several dashes of hot sauce or cayenne to taste
- optional: three tablespoons of chopped fresh parsley or cilantro,. if you choose cilantro you may want to add a little garlic and cumin to dressing for a southwest flair.
How to Make Dilly of a Cucumber and Tomato Salad
- 1Make dressing: combine apple cider vinegar, dill, sour cream, sugar, mayo, salt and pepper....set aside.
- 4Halve a sweet white or red onion. Remove first one or two layers to expose sweet crisp layers. Make three vertical slices in onion half and then slice across to make paper thin ribbons. (If you prefer a bolder onion presence in finished salad, make your slices thicker)
- 5Chop about three green onions to yield approximately 3 tablespoons of minced green and white dices.
- 6Lift colander of tomatoes from bowl and tap against the side of the bowl to get last liquids to drain. This step allows a creamier dressing without the weeping of the tomatoes after the salad is mixed. Add tomatoes to bowl with other ingredients.
- 7Using a few tablespoons at a time, add dressing to salad and gently mix with spatula. When dressed to your liking, test for salt and pepper and add hot sauce or cayenne if you wish. Refrigerate for at least one hour to allow flavors to meld. Serve in individual bowls lined with lettuce leaves and garnish as you desire.