Contents
A light and refreshing traditional Lithuanian summer salad made with juicy tomatoes, crisp onions, and creamy sour cream, topped with dill. Simple, nostalgic, and packed with fresh flavor—perfect as a side dish or a quick snack with bread.
Equipment
- Large mixing bowl
- Cutting board
- Knife
- Spoon for mixing
Ingredients
- 2 beefsteak tomatoes, cut into thin wedges
- 1 spring onion, thinly sliced (or red/white onion)
- 3 tbsp (45g) sour cream or crème fraîche
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp fresh dill, finely chopped (or frozen/dried)
Instructions
- Cut the tomatoes into thin wedges and slice the spring onion.
- Place the tomatoes and onion in a large mixing bowl.
- Add sour cream, season with salt and pepper.
- Gently toss until evenly coated.
- Sprinkle fresh dill over the top.
- Serve immediately, optionally with crusty bread.
Notes
If there's one dish that perfectly captures the taste of a Lithuanian summer, it’s this Tomato and Onion Salad with Sour Cream. With just a few humble ingredients—ripe tomatoes, crisp green onions, a spoonful of tangy sour cream, and a sprinkle of dill—this salad brings big flavor with minimal fuss. It’s a classic recipe that has been passed down through generations, beloved for its simplicity, freshness, and nostalgic comfort.A Taste of Lithuanian Summer ☀️
For many Lithuanians, this salad isn’t just a side dish—it’s a bite of childhood. Picture a sun-drenched garden, tomatoes ripening on the vine, and the warm memory of a grandmother’s kitchen where food was prepared with love. This dish was often served with nothing more than a slice of crusty bread, but it felt like a feast. It wasn’t fancy—it didn’t need to be.Why You'll Love This Salad ❤️
- 🌿 Fresh and flavorful: Perfect for warm days when you want something light but satisfying.
- 🧄 Quick and easy: Only 10 minutes and a few ingredients required.
- 🍞 Versatile: Enjoy it as a side, a snack, or with bread for a light meal.
- 🧬 Rooted in tradition: A classic that represents true Lithuanian home cooking.
Ingredients You’ll Need
Here’s what goes into this classic Lithuanian salad:- 2 beefsteak tomatoes, cut into wedges (or heirloom tomatoes)
- 1 spring onion, thinly sliced (or substitute with red or white onion)
- 3 tbsp (45g) sour cream, or crème fraîche
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh dill, finely chopped (or use frozen/dried in off-season)
👩🍳 Tip: Traditional Lithuanian cooks remove the green core of the tomato before slicing—it’s a small step that improves texture and flavor.
How to Make Lithuanian Tomato Salad 🥣
- Prep the produce: Cut the tomatoes into thin wedges and slice the onion.
- Combine: Add tomatoes and onions to a large bowl.
- Dress it up: Gently toss with sour cream, salt, and black pepper.
- Top and serve: Sprinkle with fresh dill and serve immediately.
Recipe Tips and Variations 🧂
- Use meaty tomatoes: Beefsteak or heirloom are ideal—juicy but firm. Avoid overly watery varieties like cherry tomatoes.
- Chop ahead, mix later: To avoid a soggy salad, prep the ingredients in advance but mix in the sour cream and seasoning just before serving.
- Add-ins (non-traditional but tasty): While not typically Lithuanian, a pinch of garlic, a dash of vinegar, or crumbled feta can give it a modern twist.
Storing Leftovers 🧊
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Note that the sour cream may release some water—just stir before serving. For optimal texture, keep tomatoes and sour cream separate if prepping ahead.How to Serve Lithuanian Tomato and Onion Salad 🍽
This refreshing salad pairs beautifully with:- Grilled meats: Chicken skewers, pork kebabs, or even sausages from the grill.
- Hearty mains: Lithuanian pork escalopes, schnitzel, or roast potatoes.
- Bread and butter: Sometimes, all you need is a slice of dark rye or crusty sourdough.
This sounds absolutely delicious and refreshing! The simplicity of the ingredients really appeals to me – sometimes the best recipes are the ones that let the quality of the produce shine through. I’m curious, though – could you perhaps elaborate on the best type of tomatoes to use for this salad? The recipe mentions beefsteak tomatoes, but I’m wondering if heirloom varieties or others would work equally well, and if the flavor profile changes depending on the tomato choice.