Tomato, cucumber and bell pepper salad with sour cream dressing
2 servings
25 minutes
This salad is the embodiment of summer freshness and simplicity, rooted in Russian cuisine. The juicy duo of 'beef heart' tomatoes and crunchy cucumbers harmoniously complements sweet bell peppers, creating a colorful and aromatic ensemble. The dressing based on sour cream, seasoned with Dijon mustard, Worcestershire sauce, and Tabasco, adds spiciness and depth of flavor to the dish. The light acidity of the sour cream softens the sharpness of the spices, while parsley and onion add fresh herbal notes. This salad is perfect as a standalone dish or as a side for meat and fish. Its rich flavor and delicate creamy texture make it an ideal choice for a summer dinner or festive table.
1
We cut the tomatoes lengthwise into quarters, removing the stem. Each quarter is then cut into three pieces.
- Tomatoes ""bull's heart"": 4 pieces
2
Cut the cucumber lengthwise into 4 parts, remove the seeds. Dice each quarter into small cubes (2–3 mm). Do the same with the pepper (cutting — brunoise).
- Cucumbers: 0.5 piece
- Yellow bell pepper: 0.3 piece
3
We make a dressing based on sour cream: mix mustard, Worcestershire sauce, add finely chopped onion and parsley, and at the very end — sour cream and a few drops of Tabasco sauce. Season with salt and pepper.
- Dijon mustard: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
- Onion: 0.3 head
- Parsley leaves: 1 tablespoon
- Sour cream 20%: 4 tablespoons
- Green TABASCO®: to taste
- Sea salt: to taste
- Ground black pepper: to taste
4
We mix tomatoes with dressing. We carefully place them on a plate. On top, we sprinkle with a mixture of cucumbers and peppers.
- Tomatoes ""bull's heart"": 4 pieces
- Cucumbers: 0.5 piece
- Yellow bell pepper: 0.3 piece