Tomato And Pickle Salad

This is one of the easiest salads you can make. It’s a great light and tangy side to any dinner, especially chicken or pork with mashed potatoes. If you’re not big on dairy, there is a variation without the sour cream, but I myself am partial to the creamy one. It’s best with polish dill pickles, which are usually brined and don’t use vinegar. Definitely stay away from sweet pickles here. 

INGREDIENTS makes 8 servings

4 large tomatoes

4 large dill pickles (about the same amount as your tomatoes)

3 Tbs sour cream

salt and pepper to taste

INSTRUCTIONS

• 4 large tomatoes
• 4 large dill pickles (about the same amount as your tomatoes)
• 3 Tbs sour cream
• 2 Tbs onion, finely diced (optional)
• salt and pepper to taste

1. Finely dice the tomatoes and pickles. I like to use the whole tomato, but if you’re set on seeding it that’s fine too. Mix the tomatoes, pickles and sour cream together. Taste and add salt and pepper as needed. Since the pickles are already salty, I never add any salt, so make sure you taste first. Many people like to add a little diced raw onion to this salad. I’m not a fan of raw onion, but if you are then give it a try. This salad will keep for about 2 days in the fridge

Dairy Free Variation: Instead of sour cream, try using 1 Tbs of olive or avocado oil and 2-3 diced scallions.