Friday, 24 June 2011
I have been making this delicious salad for years. I am sure I must make it at least two or three times a week during the summertime, it's that popular with us!
I first tasted it at my sister's inlaws at their cottage on the banks of Lake Erie back in the 1970's. I had never ever had sour cream before, and my sister's mother in law made it only with cucumbers.
Oh, my . . . it was the most delicious thing I had ever tasted! I remember we had it along with fried bologna sandwiches, eaten out on their deck overlooking the water.
A simple supper, yes, but that simple supper goes down in my memories as being one of the most favourite suppers I have ever had! Just goes to show you that I am a woman of simple tastes!
The tomato and dill are my own additions. It just seemed natural to me that these things would go together spectacularly, and you know what???
I was right. Enjoy!
*Tomato and Cucumber Salad*
Serves 4 to 6
Cool, and refreshing on a hot day. We love this.
2 English cucumbers, peeled, halved and sliced into moons
1 small red onion, slivered
2 large tomatoes, cut into wedges
For the dressing:
200ml of sour cream (3/4 cup)
1 tsp sugar
1 tsp cider vinegar
1 tsp dillweed
freshly ground black pepper
Place the cucumber into a bowl. Sprinkle it with some salt and slosh it around a bit, so that the salt is well distributed. Put onion into a bowl and sprinkle it with some salt, slosh it around too. Let sit for about 15 minutes, then drain well, discarding any liquid and squeezing the onions. Stir them together in a bowl and add the sliced tomatoes. COmbine the sour cream, sugar, dillweed and vinegar along with a nice grinding of black pepper. Stir this into the vegetables and serve. Store any leftovers in the refrigerator.