I love Summer!! Fresh cucumber and juicy vine-ripe tomatoes are two of the main reasons! This recipe combines those two stars with a few of my other favorite flavors. This salad is rich, yet light. A perfect accompaniment to those summer evening grilled suppers or add to the Sunday table for smiles all around.
1Make dressing: combine apple cider vinegar, dill, sour cream, sugar, mayo, salt and pepper....set aside.
2Wash and chunky dice the tomatoes. Salt heavily with about 1/2 tsp. salt and place in colander. Place colander in larger bowl and allow liquid to drain while preparing the rest of the salad. Gently toss with spatula several times to encourage draining of excess liquid.
3Wash cucumbers and peel ribbon stripes down the sides in 3-4 places. Slice as thinly as desired, depending on your preference for tender or crisper cucumbers in finished salad. Place in large bowl for mixing with remaining ingredients.
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.