Before the idea of store bought dressings came to town, somewhere in Poland, the crafty home cooks, used sour cream. It is crucial to note Polish sour cream is not as thick as the American version. This recipe reflects that. I love eating this salad with a piece or two or even three, of crusty bread, to soak up all the liquid goodness.
Before you begin, be sure to use good quality tomatoes as they are the star of this recipe. Another thing, you might wonder why I did not use lemon juice, and here is my answer. The tomatoes are acidic enough, and if you leave the salad to marinate on the counter for 15-20 minutes, the flavors will develop nicely. Cheers!
 |
| Simple Tomato Salad |
Ingredients
5-6 medium sized tomatoes (tomatoes on the vine, heirloom tomatoes, or a combination of both), diced
1 (10.5-oz container) golden grape or regular grape tomatoes, cut in half
2-3 green onions or small onion, finely chopped
Dressing
1 (11.5-oz package) mori-nu silken tofu or nigari silken tofu (do not drain)
Sea salt and freshly ground black pepper to taste
 |
| Don't lick the screen. |
In a large bowl, combine the tomatoes and onion. Make the dressing. In a food processor or high-speed blender, add the tofu with the liquid. Process until smooth and creamy. Add as much of the blended tofu as you like to the tomatoes and mix well. I usually add about a cup, depending on how many tomatoes I use.
Season with lots of salt and pepper. Set aside on the counter for 15-20 minutes, to allow the flavors to develop. When you are ready to eat, gently mix the salad again, and check for seasonings. I like to add plenty of sea salt to my salad.
Store left over tofu dressing in the refrigerator. Use it as sour cream by adding sugar and lemon juice or dressing for other salads, just add Dijon mustard and agave or maple syrup.
Looks like a really nice, light salad!
ReplyDeleteThis salad is very light :) The only thing that weighs it down is all the bread I eat with it. Thank you for visiting VKP Mandee.
ReplyDelete