Creamy Polish Tomato and Onion Simple Salad Recipe
This Polish Creamy Tomato salad is the perfect way to use an abundance of tomatoes. It is quick to make and has exactly three rules: use the ripest tomatoes you can find, don’t skip the fresh dill, and salt your tomatoes before you dress them. Add horseradish sour cream and rye croutons to the mix, and you’ve got a great side dish.
Polish cooking leans on horseradish a lot, and this is one of its more approachable uses. If you’re new to these flavors, this salad is a great starting point. And once you’re hooked, my beet and horseradish relish is waiting for you to make.
Quick Look at this Recipe:
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Key Ingredients, Variations and Substitutions
Very Ripe Juicy Tomatoes – this is the one ingredient you cannot compromise on. Ripe, in-season tomatoes have natural sweetness and acidity needed in this salad. Under-ripe tomatoes will taste flat no matter how good your dressing is. Any variety works here: beefsteak, heirloom, vine-ripened, even a mix of cherry tomatoes sliced in half. Cut them into chunky, irregular pieces rather than uniform slices. You want them to feel a little rustic. If your tomatoes are very juicy, salting them first (which you should do anyway) will draw out some of that liquid so the dressing doesn’t get watery.
Full-Fat Sour Cream – this is the base of the dressing, and it needs to be full-fat. Low-fat versions are thinner and don’t cling to the tomatoes the same way. In Poland, śmietana is the classic choice here, which is a slightly richer, tangier sour cream. Full-fat Greek yogurt works as a substitute if that’s what you have, but the flavor will be a little less tangy. Crème fraîche is also a nice swap if you want something slightly richer and milder.
Prepared Horseradish – adds gentle sharpness that cuts through the richness of the sour cream. It doesn’t make the salad spicy. Use prepared horseradish from a jar, not horseradish sauce. Fresh grated horseradish works too if you happen to have it. Start with 1 teaspoon and taste before adding more.
Polish-Style Rye Bread – dense, dark rye with a tight crumb is ideal here. It gets crispier than soft sandwich bread and holds its texture longer once it hits the dressing. Pumpernickel or any hearty rye loaf works well. Avoid light or fluffy rye bread; it tends to turn soggy too quickly. If you can’t find rye at all, a dense sourdough is the next best thing.
Fresh Dill – not dried. Dried dill has a completely different flavor profile and doesn’t work the same way here. Fresh dill is grassy, bright, and slightly anise-like, and it’s essential in Polish tomato salads. Use more than you think you need. Dill is also the backbone of my dill pesto, which I keep in the fridge all summer and use for basically everything.
Other ingredients: sweet onion (or green onion, chives), kosher salt, black pepper, caraway seeds, butter and white wine vinegar (optional).
Equipment you will need
- Sharp knife
- Cutting board
- Large mixing bowl
- Coleander
- Small mixing bowl
- Skillet or baking sheet
- Measuring cups and spoons
Top Tips
Use the ripest tomatoes you can find.
Don’t skip the draining step. Salting and draining the tomatoes for 15 to 20 minutes removes excess liquid
Don’t squeeze the tomatoes. A gentle shake of the colander is enough. We want to remove excess liquid while keeping the tomatoes juicy.
Add the croutons at serving.
Taste before adding vinegar. If the tomatoes are sweet but don’t have enough acidity, add the white wine vinegar. If they’re already nicely balanced, skip it.
Step-by-step instructions
- Place 1½ pounds very ripe tomatoes, cut into chunky irregular pieces, in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and toss gently. Let the tomatoes sit for 15 to 20 minutes to release excess liquid. Gently shake the colander, but don’t squeeze the tomatoes.
- Heat a large skillet over medium heat. Add 1½ tablespoons of melted butter, then add 2 cups of rye bread cubes. Season with a pinch of kosher salt and freshly ground black pepper. Toss well to coat.
- Cook for 8 to 10 minutes, tossing frequently, until the croutons are deeply golden and crisp around the edges. Right before finishing, add a pinch of caraway seeds. Transfer to a plate and let cool completely.
- In a bowl, stir together ½ cup full-fat sour cream, 2 teaspoons prepared horseradish, 2 tablespoons finely chopped fresh dill, and ¼ teaspoon freshly ground black pepper. Taste and add more horseradish if you want more bite.
- Taste one of the drained tomatoes. If they’re sweet but lack acidity, stir 1 teaspoon white wine vinegar into the sour cream mixture.
- Add ½ small sweet onion, sliced very thinly, and the drained tomatoes to the bowl with the sour cream mixture. Fold gently until the tomatoes are coated. Taste and add more salt if needed.
- Spoon the salad into a shallow serving bowl.
- Scatter the cooled rye croutons over the top right before serving. Finish with extra fresh dill and black pepper.
Best ways to enjoy
As a side dish alongside grilled meats, kielbasa, or roasted chicken
Spooned over thick slices of rye bread for a hearty open-faced lunch
As part of a summer spread with other cold salads
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Storage instructions, reheating
This salad is best eaten the day it’s made. Once the dressing and tomatoes are combined, the tomatoes continue to release liquid and the salad softens over time.
If you need to store it: keep the dressed tomatoes in an airtight container in the fridge for up to 1 day. Store the rye croutons separately at room temperature in a zip-top bag or container and add them fresh before serving.
Refresh leftovers with a squeeze of fresh lemon or a small splash of white wine vinegar and a little extra fresh dill.
Do not freeze this salad.
Creamy Polish Tomato and Onion Simple Salad Recipe
Equipment
- sharp knife
- cutting board
- large mixing bowl
- Coleander
- small mixing bowl
- skillet or baking sheet
- measuring cups and spoons
Ingredients
- For the rye croutons
- 2 cups rye bread cut into ¾-inch cubes
- 1½ tablespoons butter
- Pinch kosher salt
- black pepper
- caraway seeds optional
For the tomato salad
- 1½ lb tomatoes very ripe, cut into chunky irregular pieces
- ½ sweet onion small, sliced very thinly
- ½ teaspoon kosher salt plus more to taste
- ½ cup sour cream full-fat
- 2 teaspoons prepared horseradish drained if very wet, plus more to taste
- 2 tablespoons fresh dill finely chopped plus more for serving
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon white wine vinegar only if needed
Instructions
- Place 1½ lb tomatoes very ripe tomatoes, cut into chunky irregular pieces, in a colander set over a bowl. Sprinkle with ½ teaspoon kosher salt and toss gently. Let the tomatoes sit for 15 to 20 minutes to release excess liquid. Gently shake the colander, but don't squeeze the tomatoes.
- Heat a large skillet over medium heat. Add 1½ tablespoons butter, then add 2 cups rye bread (cut into cubes). Season with a Pinch kosher salt and freshly ground black pepper. Toss well to coat.
- Cook for 8 to 10 minutes, tossing frequently, until the croutons are deeply golden and crisp around the edges. Add caraway seeds towards the end. Transfer to a plate and let cool completely.
- In a large bowl, stir together ½ cup sour cream, 2 teaspoons prepared horseradish, 2 tablespoons fresh dill, and ¼ teaspoon black pepper Taste and add more horseradish if you want more bite.
- Taste one of the drained tomatoes. If they're sweet but lack acidity, stir 1 teaspoon white wine vinegar into the sour cream mixture.
- Add ½ sweet onion, sliced very thinly, and the drained tomatoes to the bowl with the sour cream mixture. Fold gently until the tomatoes are coated. Taste and add more salt if needed.
- Spoon the salad into a shallow serving bowl.
- Scatter the cooled rye croutons over the top right before serving. Finish with extra fresh dill and black pepper.
Notes
Nutrition
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Conclusion
This easy summer salad should be on your table right now. Tomatoes are in season, and it only takes a few minutes. This salad is a great addition to grilled meats or a large slice of toasted bread.
Make it today, add the croutons last, and eat it while standing at the counter if you have to. No judgment.
FAQ
Can I use regular bread for the croutons?
You can. A sturdy sourdough or country bread will work, but dense rye adds more flavor and makes the Polish connection a little stronger.
Can I skip the horseradish?
Absolutely. The traditional tomato-and-sour-cream combination doesn’t require it. I like the horseradish because it gives the creamy dressing a little bite and keeps the salad from tasting flat.
Can I use dried dill instead of fresh?
Fresh dill is strongly preferred here. Dried dill has a dustier, more muted flavor that doesn’t work the same way in a cold, creamy salad. If fresh dill isn’t an option, fresh parsley or fresh chives are better substitutes than dried dill.
