Crisp Summer Garden Salad

Ingredients

• 300g plum tomatoes
• ⅓ cucumber
• ½ red onion
• a pinch of salt
• a pinch of black pepper
• a handful of fresh dill
• a handful of fresh parsley
• 2 tbsp sour cream
• 1 tbsp lemon juice

Method

Prepare the Vegetables

Begin by washing the plum tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Carefully dice the tomatoes into small, bite-sized pieces, ensuring a uniform size for even mixing.

Next, take the cucumber and rinse it well.

For a smooth texture, consider peeling the cucumber, though this step is optional if you prefer the added crunch of the skin.

Slice the cucumber lengthwise into halves or quarters, then chop it into small cubes depending on its thickness.

Peel off the outer skin and trim the ends for the red onion. Dice the onion finely, ensuring the pieces are small enough to blend seamlessly with the other vegetables.

Chop the Herbs

Rinse the fresh dill and parsley under cool water to remove any dirt or debris. Shake off the excess water and gently pat dry with a towel.

On a clean cutting board, finely chop the dill and parsley. Aim for a fine mince to evenly distribute their flavours throughout the salad.

Combine Ingredients

In a large mixing bowl, combine the diced tomatoes, chopped cucumber, and finely diced red onion. Add the chopped dill and parsley, stirring gently to integrate the herbs into the vegetable mixture.

Add Dressing

To the bowl, add 2 tablespoons of sour cream and 1 tablespoon of freshly squeezed lemon juice. Mix well to ensure the sour cream coats all the vegetables evenly.

Season with a pinch of salt and a pinch of freshly ground black pepper. Taste and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.

Serve and Store

This salad is best enjoyed fresh to appreciate its crisp textures and vibrant flavours. Serve immediately as a refreshing side dish or a light starter.

If you have leftovers, transfer them to an airtight container and refrigerate. The salad can be stored for up to 24 hours but may lose some of its crunch and brightness over time. Before serving the next day, give it a quick stir and check the seasoning.

Enjoy your delicious, fresh tomato and cucumber salad!