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This tomato garlic salad transforms ordinary summer tomatoes into a showstopping side dish that perfectly complements grilled meats or stands alone as a light lunch. The creamy dressing with pungent garlic creates an irresistible contrast against the juicy, ripe tomatoes.
I created this recipe years ago when my garden produced more tomatoes than I knew what to do with. Now it's the first thing my neighbors request when they visit during tomato season.
Key Ingredients
- Beefsteak tomatoes: Select deeply colored, slightly soft fruits that feel heavy for their size. The fragrance at the stem end should be noticeably sweet
- Garlic cloves: Fresh cloves with tight, papery skin provide the punchy flavor that makes this salad memorable
- Sour cream: Full-fat version creates the creamiest texture and helps the dressing cling to the tomatoes
- Mayonnaise: Adds richness and helps stabilize the dressing
- Fresh dill: Look for bright green, feathery fronds without any yellowing for the most vibrant flavor
- Salt and pepper: Kosher salt and freshly ground black pepper make all the difference
Step-by-Step Instructions
- Prepare the dressing:
- Combine sour cream and mayonnaise in a small bowl until completely smooth. Add the freshly grated garlic using a microplane for the finest texture. Stir thoroughly to ensure the garlic flavor infuses throughout the creamy base.
- Cut the tomatoes:
- Slice beefsteak tomatoes into generous chunks about 1 to 1½ inches in size. Avoid cutting pieces too small as they can break down and release too much juice. Transfer to a large serving bowl.
- Combine and finish:
- Pour the prepared garlic dressing over the tomato chunks. Sprinkle with freshly chopped dill. Season generously with salt and freshly ground black pepper. Gently fold all ingredients together using a silicone spatula to avoid crushing the tomatoes. The gentle folding motion preserves the tomato structure while ensuring even coating.
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The secret to this salad's magic lies in the garlic. I discovered that grating it with a microplane rather than mincing creates a more intense flavor that permeates every bite. My grandmother taught me this technique when I was young, explaining that proper garlic preparation transforms a good dish into an unforgettable one.
Make-Ahead Options
This salad can be prepared up to 4 hours before serving. For best results, mix the dressing separately and store it in the refrigerator. Cut the tomatoes and keep them at room temperature to preserve their flavor. Combine everything just about 30 minutes before serving to allow flavors to meld while maintaining the tomatoes' texture.
Ingredient Substitutions
While beefsteak tomatoes are ideal for their meaty texture and sweet flavor, this salad works beautifully with heirloom varieties or even cherry tomatoes halved or quartered. If dill isn't your preference, fresh basil or chives make excellent alternatives. For a lighter version, substitute Greek yogurt for the sour cream. The tangier profile adds a pleasant brightness that complements the sweet tomatoes wonderfully.
Serving Suggestions
This creamy tomato salad pairs perfectly with grilled proteins like chicken, steak or fish. The cool, creamy texture provides a delightful contrast to charred flavors. It also makes an excellent topping for toasted sourdough bread as a simple lunch. For a complete summer meal, serve alongside corn on the cob and grilled vegetables. The salad can even become a standalone light meal when served over a bed of tender greens.
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Frequently Asked Questions
- → Can I use cherry tomatoes instead of beefsteak tomatoes?
Yes, cherry tomatoes are a great substitute. They add a slightly sweeter and tangier flavor to the salad.
- → How can I make this salad lighter?
You can replace the mayonnaise with Greek yogurt for a lighter dressing while still maintaining a creamy texture.
- → How long can I store this salad?
It's best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.
- → Can I prepare the dressing in advance?
Yes, you can make the dressing ahead of time and store it in the fridge for up to 2 days before mixing it with the tomatoes and dill.
- → What other herbs can I use in place of dill?
If you don't have dill, parsley, basil, or chives are excellent alternatives that pair well with tomatoes.