Servings: 2
Ingredients
- 2 large tomatoes or 3 to 4 smaller ones
- 1/2 red onion
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- pepper to taste
Instructions
- Onions Prep. Thinly slice onions into quarter-length strips or dice them for better salt absorption.
- Onions Sweat. Salt the onions, mix well, and leave aside for 15 minutes to soften.
- Tomatoes Prep. In the meantime, wash, quarter, and core the tomatoes. Cut each quarter into multiple pieces for bite-sized chunks. If you're adding dill, chop it now.
- Combine. Once the onions have softened, mix them with tomatoes, sour cream, dill (if using), and a sprinkle of pepper.
- Adjust. Taste and adjust salt, pepper, or acidity to your liking. For acidity, consider lemon juice or a splash of apple cider vinegar.
- Serve. Due to its watery nature, serve the salad immediately in separate small bowls.
Notes
If you have any leftovers, place them in an airtight container and refrigerate for up to three or four days. Note that the salad may become more watery over time.
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