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This Tomato Garlic Salad is the ultimate summer side dish—juicy vine-ripened tomatoes tossed in a rich, garlicky dressing with fresh dill. It's cool, creamy, and bursting with flavor, making it the perfect accompaniment to grilled meats, picnics, or as a light lunch on its own. Ready in just 15 minutes, this salad is as easy as it is delicious!
I've made this salad countless times for summer gatherings, and it's always the first dish to disappear. My family loves how the fresh dill brightens up the richness of the dressing.
Ingredients and Why They Matter
- Tomatoes: Beefsteak tomatoes hold their shape best, but Roma or cherry tomatoes work too. Choose ripe but firm ones.
- Garlic: Freshly pressed garlic melts into the dressing for smooth, even flavor (no harsh chunks!).
- Sour cream & mayonnaise: The creamy base of the dressing. Full-fat versions yield the richest taste.
- Fresh dill: Adds an herby freshness that balances the garlic's punch.
- Salt & pepper: Enhances all the flavors.
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Step-by-Step Instructions
- Make the dressing:
- In a small bowl, whisk together:
1/2 cup sour cream
1/4 cup mayonnaise
3 cloves pressed garlic (about 1 tbsp) - Prepare the tomatoes:
- Chop 4 medium beefsteak tomatoes into 1-inch chunks (about 6 cups).
Gently fold tomatoes into the dressing with 2 tbsp chopped fresh dill. - Season and serve:
- Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
Toss lightly (use your hands or wooden spoons to prevent squishing).
Serve immediately or chill up to 1 hour.
The first time I made this, I underestimated how much the garlic mellows as it chills—now I always make it ahead!
Tips for the Perfect Salad
- Uniform cuts: Keep tomato pieces large (1-inch) so they don't turn mushy.
- Gentle mixing: Fold with a spatula or your hands to prevent juice release.
- Dressing control: Start with half the dressing, adding more as needed.
- Make it ahead: Prep dressing up to 2 days early; add tomatoes last-minute.
Serving Suggestions
- With grilled foods: Perfect alongside BBQ ribs or cedar-plank salmon.
- As a bruschetta topper: Spoon onto toasted baguette slices.
- With carbs: Serve over baked potatoes or quinoa for a hearty twist.
- Garnish ideas: Extra dill sprigs, cracked pepper, or a drizzle of olive oil.
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Storage Tips
- Fridge: Store undressed tomatoes and dressing separately for up to 2 days.
- Avoid freezing: Tomatoes become watery when thawed.
Variations to Try
VariationHow ToBest ForGreek-styleAdd feta, cucumbers, and kalamata olivesMediterranean mealsSpicy kickMix in 1/2 tsp cayenne or diced jalapeñosTaco nightsHerb gardenSwap dill for basil + parsleyItalian dishesLighter versionUse Greek yogurt instead of sour creamHealth-consciousFinal Thoughts
This Tomato Garlic Salad is summer's answer to comfort food—cool, creamy, and packed with garden-fresh flavors. Whether you're hosting a cookout or need a quick side, this recipe delivers every time. The contrast of juicy tomatoes against that garlicky dressing is downright addictive.
So grab those ripe tomatoes and fresh dill—your new favorite salad awaits!
Frequently Asked Questions
- → Can I use cherry tomatoes instead?
- Yes, cherry or grape tomatoes work well - just halve them before using.
- → How long does this salad keep?
- Best eaten the same day, but will keep refrigerated for up to 24 hours.
- → Can I make it dairy-free?
- Yes, substitute sour cream with dairy-free yogurt or mayonnaise.
- → What can I substitute for dill?
- Try fresh basil, parsley, or chives for a different flavor.
- → Can I add other vegetables?
- Cucumbers or red onions would make great additions.