Creamy Polish Tomato and Onion Simple Salad Recipe
Polish tomato salad with horseradish sour cream, fresh dill, and buttery rye croutons. A creamy, crunchy summer salad ready in 20 minutes.
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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
Drain the tomatoes really well.
Add the croutons at the time of serving.
Nutrition
Serving: 1cupCalories: 298kcalCarbohydrates: 46gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 19mgSodium: 713mgPotassium: 464mgFiber: 6gSugar: 8gVitamin A: 1168IUVitamin C: 18mgCalcium: 96mgIron: 3mg
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