Summer tomato salad with garlic

Tomato garlic salad celebrates the simple pleasure of perfectly ripe tomatoes enhanced with a creamy, garlicky dressing. This refreshing summer dish showcases juicy beefsteak tomatoes cut into generous chunks and tossed with a velvety mixture of sour cream, mayonnaise, and freshly pressed garlic. Finished with aromatic dill and a seasoning of salt and pepper, it's a delightful side that comes together in just 15 minutes but delivers remarkable flavor.

The first time I served this tomato salad at a backyard barbecue, my neighbor asked for the recipe before she'd even finished her first serving. What I love most about this dish is how it transforms humble ingredients into something truly special. My daughter, who typically picks tomatoes out of everything, actually asks for seconds of this salad! It's become our go-to side dish for grilled meats and fish throughout the summer months when tomatoes are at their peak of flavor.

Ingredients & Selection Tips

• Tomatoes: Choose firm, ripe beefsteak tomatoes for their meaty texture and ability to hold their shape. Look for tomatoes that feel heavy for their size and have a deep, rich color with tight, shiny skin. At peak ripeness, they should yield slightly to gentle pressure and have a sweet, earthy aroma at the stem.
• Garlic: Fresh garlic cloves are essential here - the pre-minced variety won't achieve the same smooth consistency when pressed. Look for firm bulbs with tight, papery skin and no signs of sprouting.
• Sour Cream: Full-fat sour cream creates the richest, creamiest dressing. If you can find European-style sour cream, it brings an extra tangy dimension to the dressing.
• Mayonnaise: Adds body and richness to the dressing. Traditional or homemade mayonnaise works beautifully, but use whatever you prefer.
• Fresh Dill: This herb brings a distinctive freshness that perfectly complements the tomatoes and garlic. Look for bright green, feathery fronds with no yellowing.

Step-by-Step Cooking Instructions

Create the Creamy Garlic Base:

In a medium bowl, combine 1/4 cup of sour cream and 2 tablespoons of mayonnaise, whisking until smooth and well-blended. Take 2-3 large cloves of fresh garlic and press them directly into the mixture using a garlic press. This technique creates a smooth garlic paste that distributes evenly throughout the dressing without any harsh chunks. Whisk immediately to incorporate the garlic completely into the creamy base. The garlic will begin to infuse the mixture with its aromatic flavor right away.

Prepare Your Tomatoes:

Select 4-5 medium-sized beefsteak tomatoes that are ripe but still firm. Rinse them gently under cool water and pat dry with paper towels. Using a sharp knife, remove the core and cut the tomatoes into generous chunks, approximately 1-inch pieces. The size is important – larger pieces maintain their integrity better and prevent the salad from becoming watery. Transfer the cut tomatoes to a large bowl, handling them gently to preserve their juicy texture.

Add Fresh Herbs:

Finely chop about 2 tablespoons of fresh dill fronds, discarding any tough stems. Sprinkle the dill over the cut tomatoes, reserving a small amount for garnish if desired. The bright, slightly sweet flavor of dill complements both the acidity of the tomatoes and the pungency of the garlic, bringing a harmonious balance to the dish.

Combine and Season:

Pour the creamy garlic dressing over the tomatoes and dill. Using two wooden spoons or your clean hands, gently fold the ingredients together with a lifting motion rather than stirring, which would break down the tomatoes. Season with approximately 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, adjusting to taste. Remember that the salt will draw moisture from the tomatoes, so don't oversalt initially.

Chill and Serve:

For the best flavor development, allow the salad to rest in the refrigerator for about 15-20 minutes before serving. This brief chilling period allows the garlic to mellow slightly and the flavors to meld. Just before serving, give the salad one more gentle toss and transfer to a serving bowl. Garnish with any reserved dill and an additional crack of black pepper for visual appeal.

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I've always been partial to serving this salad with a sprinkle of flaky sea salt just before serving. The crunch of the salt crystals against the juicy tomatoes creates a wonderful textural contrast. My mother's variation includes a handful of thinly sliced cucumber for extra freshness, while my husband insists that a few cubes of feta cheese make it even better. We've had friendly debates about these additions, but we all agree on one thing – the simplicity of the original recipe is what makes it truly special.

Perfect Pairings

This tomato garlic salad shines as a companion to almost any summer meal. It's particularly wonderful alongside grilled meats and fish, where its bright acidity and creamy texture provide the perfect counterpoint to charred flavors. Serve it with grilled chicken, seared steak, or a beautiful piece of roasted salmon.

For a complete meal, pair it with crusty bread for soaking up the flavorful juices and a glass of crisp white wine or a light rosé. On particularly hot days, I've been known to serve a generous portion of this salad with nothing more than a slice of good sourdough bread for a simple yet wholly satisfying lunch.

Seasonal Adaptations

• In early summer, use smaller, firmer tomatoes and add a splash of lemon juice for brightness
• In late summer when tomatoes are at their juiciest, use a little less dressing to let their natural flavor shine
• In cooler months, try using halved cherry tomatoes, which tend to have better flavor year-round

Creative Variations

• Add thinly sliced red onion for a sharper flavor contrast
• Mix in some chopped cucumber for refreshing crunch
• Sprinkle with crumbled feta or goat cheese for a tangy, creamy element
• Substitute basil or parsley for the dill for a different herbal note
• Add a splash of balsamic vinegar for deeper, sweeter flavor

This tomato garlic salad embodies summer on a plate – simple, fresh, and bursting with flavor. It's a reminder that sometimes the most basic ingredients, when handled with care and combined thoughtfully, create the most memorable dishes. Whether served at a festive barbecue or as part of a quiet dinner on the porch, this salad celebrates the fleeting perfection of summer tomatoes in their prime.

Frequently Asked Questions

→ Can I make this tomato salad ahead of time?

You can prepare the dressing ahead of time, but it's best to cut and mix the tomatoes just before serving to keep them fresh and prevent them from getting soggy.

→ What can I substitute for sour cream?

Greek yogurt works great as a substitute for sour cream if you want a tangier, lighter option.

→ What's the best way to store leftover tomato salad?

Store leftovers in an airtight container in the fridge for up to 2 days, though the tomatoes will soften and release more juice.

→ What main dishes go well with this salad?

This salad pairs wonderfully with grilled meats, fish, burgers, or as part of a larger spread at a picnic or BBQ.

→ Can I use cherry tomatoes instead of beefsteak?

Absolutely! Cherry or grape tomatoes work great - just cut them in half instead of chunks and you'll have a beautiful presentation.