This simple cucumber and tomato salad dressed with sour cream is the perfect light comfort food. Tossed in a dill-scented sour cream dressing, it’s a classic Russian-style salad that highlights fresh summer produce.
Certain dishes instantly bring back memories of home, and this salad does exactly that for my husband. It’s straightforward and unpretentious—just fresh vegetables and a creamy dressing—yet somehow it tastes like comfort.
The salad is simple to prepare and relies on good ingredients: ripe, flavorful tomatoes, crisp cucumbers, a few radishes for bite, scallions for mild onion flavor, and plenty of fresh dill. The dressing is nothing fussy—sour cream thinned slightly with a splash of water so it coats the vegetables evenly without overpowering them.
My own mother made a similar vegetable salad without the creamy dressing to accompany many meals, including a beloved pan-fried potatoes dish served in our home. My husband grew up with the creamy version, and it quickly became one of those recipes I associate with his family table. The first time I tried it, I was hesitant, but it won me over immediately: bright, fresh flavors that taste like summer and make you feel at ease.
When I prepare comfort food for my husband now, this salad is almost always on the table. It’s a side that complements hearty dishes but also stands on its own as a light lunch or a healthy snack. Our child enjoys it too, which makes it a family favorite.
For the best results use the freshest tomatoes and cucumbers you can find. Roma tomatoes or a pint of cherry or grape tomatoes (shown in the photos) work beautifully because they tend to be sweeter and hold their shape well. For cucumbers, English or Persian varieties are ideal—they’re crisp and have fewer seeds, which keeps the texture pleasant. If you grow your own vegetables or can buy market-fresh produce, this salad will taste noticeably better.
Classic Russian Salad — Русский Салат
- Author: Mila Furman
Description
This bright, refreshing salad combines fragrant tomatoes and crisp cucumbers with thinly sliced radishes and scallions, finished with a lightly herbed sour cream dressing. It’s quick to make and ideal as a side for grilled meats, fried potatoes, or simply eaten on its own for a light, satisfying meal.
Ingredients
- 2 medium Roma tomatoes, or 1 pint cherry or grape tomatoes
- 1 Persian cucumber, or half of a large English cucumber
- 2 scallions, thinly sliced (whites and greens)
- 1 teaspoon fresh dill, finely minced (add more if you love dill)
- 4 radishes, thinly sliced
- 2 tablespoons sour cream
- a splash of water to thin the dressing
- salt and freshly ground black pepper, to taste
Instructions
- If using Roma tomatoes, cut them into bite-size pieces. If using cherry or grape tomatoes, halve them.
- Slice the cucumber lengthwise, scoop seeds if desired, then chop into bite-size pieces. English and Persian cucumbers usually don’t require peeling.
- Thinly slice the scallions, using both the white and green parts for flavor and color.
- Slice the radishes very thin for a crisp, peppery contrast.
- Chop the fresh dill finely. Use more if you prefer a stronger dill flavor.
- Place the prepared vegetables and herbs into a mixing bowl. Season lightly with salt and pepper.
- In a small bowl, combine the sour cream with just a splash of water and whisk until smooth and slightly thinned—enough to coat the vegetables without becoming watery.
- Toss the vegetables with the sour cream dressing until evenly coated. Taste and adjust seasoning with more salt, pepper, or dill as needed. Serve immediately or chill briefly to meld flavors.
- Category: Salad
- Cuisine: Russian