Cold salad of zucchini and tomatoes
4 servings
40 minutes
Cold salad of zucchini and tomatoes is a refreshing dish, perfect for summer days. This salad, popular in Russian cuisine, pairs well with crispy toasts, adding a touch of freshness to the meal. Tender fried zucchini, juicy tomatoes, and fragrant dill create a harmony of flavors, while onion rings add zest. The simplicity of ingredients and originality of presentation make it versatile – suitable as an appetizer for meat and fish dishes or as a light standalone dish. The chilled salad gains special flavor when the layers soak up the vegetable juices, becoming even richer. The origins of the recipe can be traced back to the traditions of Russian cuisine where seasonal vegetables play an important role.
1
Prepare all the ingredients.
2
Wash young, small zucchinis, slice into 0.5 cm thick rings, place in a container, salt, and let sit for 15 minutes.
- Zucchini: 3 pieces
- Salt: to taste
3
Drain the juice from the zucchini and dry them with paper towels.
4
Heat vegetable oil in a pan and fry the zucchini on both sides until golden brown.
- Vegetable oil: 50 ml
- Zucchini: 3 pieces
5
Peel the onion and slice it into half rings, or quarter rings if the onion is large. If the onion is too sharp, soak it in cold water. Try not to disassemble the onion.
- Onion: 2 heads
6
Wash the tomatoes, dry them, cut them in half lengthwise, remove the stem, and slice into thin half-rings.
- Tomatoes: 4 pieces
7
Wash the dill, dry it, remove the thick stems, and chop finely.
- Dill: 50 g
8
Everything is ready for assembling the salad. Layer the zucchini overlapping like roof tiles in a deep bowl with a flat bottom or a ceramic dish.
9
Place a layer of chopped onions on top of the zucchini. Then add a layer of tomatoes in the same way as the zucchini. Season with salt and pepper.
- Onion: 2 heads
- Tomatoes: 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
10
Sprinkle with dill.
- Dill: 50 g
11
Repeat the layers as many times as the height of the bowl allows. After assembling, the salad can be slightly compacted and then refrigerated for at least 2 hours.
12
Serve cold with toast.
