Ingredients
- 1 English cucumber sliced into half moons or circles, don’t cut it too thin
- 1 large beefsteak tomato sliced into quarters
- 1 cup brown onion sliced (I cut the long strips in half)
- 5 tablespoons sour cream or low fat sour cream or Greek yogurt
- Salt and black pepper to taste
- Parsley for garnish
Instructions
- Add all the vegetables into a mixing bowl.
- Mix salt, pepper and sour cream separately and add the vegetables. Toss to combine.
- Let sit in the fridge for 10 minutes for flavors to combine. Serve with parsley.
Nutrition
Notes
Pro Tips
- Slice thick and stay strong: A quarter inch is the magic number for the cucumber. Anything thinner surrenders to the dressing within minutes.
- Chill your serving bowl: Ten minutes in the fridge or five in the freezer. Cold salad in a cold bowl stays crisp on the table twice as long, especially outdoors. We chilled every salad plate in the restaurant for exactly this reason.
- Pat the tomato dry: After cutting, give the tomato chunks a quick blot with a paper towel. Less surface juice means the sour cream clings instead of sliding off.
- Dress it close to serving time: This salad hits its peak between 10 and 30 minutes after tossing. If you're prepping for a party, keep the vegetables and dressing separate and combine right before guests arrive.
- Taste again before serving: Cold mutes salt. Give it one final taste straight from the fridge and adjust. A tiny pinch at the end wakes the whole bowl up.