Creamy Dilled Tomato and Cucumber Salad

dsc_1287RECIPE #305, DAY #501


ORIGINAL RECIPE: “Tomato and Cucumber Salad” from my old blog, RealisticChef*

TIMING: 15 minutes

DIFFICULTY: Easy, as long as you have your knife skills

TOOLS: Nothing special, except a tomato knife


HEALTH: You get an A for this one, as well. It’s basically a bowl of raw veggies and fresh herbs with just a touch of sweetened sour cream. Great and great for you.dsc_1288

EXPERIENCE: Aaaaand another recipe to feature Moldova. This salad–and the one I posted right before this–are emblematic of Moldovan cooking: walking out to the yard, picking the veggies, and preparing them in a simply yet surprisingly delicious way.

NOTES: As you can see from the photos, the dressing quickly disintigrates on this salad, so you will want to have the veggies as dry as possible beforehand, and then toss with the dressing to serve. Leftovers still taste good, but different and ugly, and like many tossed salads, they don’t last long before going unrecognizably limp.

Since serving raw, make sure your onion is mild. Otherwise, use scallions.


  1. Throw 2 large, chopped tomatoes and a 3 peeled and chopped cucumbers into a salad bowl with a large hand of chopped dill, 1/2 cup minced red onion or shallot, and optional chopped and slivered green bell pepper. Toss with 1/2 teaspoon salt. Set aside.
  2. In a small bowl, combine 1/2 cup sour cream with a few splashes red wine vinegar, 1/2 teaspoon salt, 1 tablespoon sugar, and 1-2 pressed cloves garlic.
  3. Immediately before serving, drain off any water that has seeped from the veggies and dry out the bowl, then toss with the dressing. Serve immediately.


Serve with a Moldovan-themed supper, like stuffed cabbage or Pork Paprikash and Mamaliga. And Bull’s Blood wine.

*Recipe changed from the original.


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