Tomato Garlic Salad

This Tomato Garlic Salad is the sort of simple, honest dish I reach for when summer tomatoes are at their peak and company is on the way. I first made this combination the summer I moved into an apartment with a tiny balcony garden; the first harvest of beefsteak tomatoes was ridiculous, and I wanted something that highlighted their sweetness without masking it. The result was a bowl of glossy, juicy tomato chunks tossed in a creamy, garlicky dressing that everyone hovered around. The contrast between the ripe tomato flesh and the cooling, slightly tangy dressing is what makes this salad sing.

What I love most is how quick it is: fifteen minutes from knife to table, and no cooking required. The texture is pleasantly varied — tender tomato pieces, the soft body of the dressing, and the light herb lift from fresh dill. It’s become my go-to side for backyard dinners, simple weeknight suppers, and a breezy addition to potlucks. My neighbor once brought over a baguette and declared it the perfect thing to scoop the last drops of dressing with — high praise in my book.

Ingredients

• Beefsteak tomatoes (5–6 medium): Choose vine-ripened tomatoes with deep red color and a slight give when pressed. Beefsteaks offer a meaty texture and large slices that hold up well to dressing; avoid mealy supermarket tomatoes if possible. If available, opt for heirloom varieties for extra complexity.
• Garlic (2 cloves): Fresh garlic adds brightness and bite. Grate or press the cloves to release more flavor into the dressing. Use a microplane grater for the smoothest texture and to avoid large garlic bits.
• Sour cream (1/3 cup): Provides tang and a silky mouthfeel. Full-fat sour cream yields the creamiest result; low-fat versions will be lighter but less rich.
• Mayonnaise (1/4 cup): Adds body and emulsion to the dressing. Use a neutral-flavored mayo or an olive oil-based mayonnaise for a cleaner finish. If you prefer lighter dressing, substitute half of the mayo with Greek yogurt.
• Fresh dill (2 tablespoons, chopped): Dill’s subtle anise notes brighten the salad. Chop just before adding to preserve aroma. Flat-leaf parsley can be used in a pinch but will change the flavor profile.
• Salt & pepper: Season to taste. Use kosher salt or sea salt for best flavor control. A pinch of freshly ground black pepper amplifies the garlic without overpowering the tomatoes.

Instructions

Prepare the dressing: In a small mixing bowl combine 1/3 cup sour cream, 1/4 cup mayonnaise, and the grated or pressed garlic. Whisk until smooth and creamy. Taste and add a small pinch of salt to balance the acidity; if the dressing tastes too sharp, a tiny squeeze of lemon or 1/2 teaspoon sugar will round it out. Chill the dressing briefly if your kitchen is warm (5–10 minutes). Cut the tomatoes: Wash and core the tomatoes, then cut them into large chunks roughly 1 to 1 1/2 inches in size. The idea is to have substantial pieces that retain juice rather than small dice that become mushy. If you have particularly juicy tomatoes, drain off excess seeds and juice into a separate bowl — you can fold this back in later if you like a saucier salad. Toss with dressing and dill: Place the tomato chunks in a large bowl, add the chopped fresh dill, and spoon the dressing evenly over the top. Gently fold with a spatula or large spoon to coat without breaking the tomatoes. Taste and season with salt and freshly ground black pepper. Allow to rest for 5–10 minutes so flavors meld; for a chilled salad, cover and refrigerate for up to 30 minutes before serving. Serve chilled: Transfer to a serving bowl and garnish with an extra sprinkle of dill or a few thin slices of fresh tomato. Serve chilled or at cool room temperature. This salad pairs wonderfully with crusty bread or as a side to grilled fish or chicken.

Storage Tips

Keep leftovers in a glass or plastic airtight container in the refrigerator for up to 48 hours. Use shallow containers to cool quickly and prevent over‑softening. When reheating is not desired, serve cold; if the dressing has separated slightly, stir gently to recombine. For the best texture, avoid storing with bread or crackers in the same container as they’ll absorb the dressing and become soggy. If tomatoes release excess liquid, drain slightly before serving to maintain creaminess.

Ingredient Substitutions

If you’re dairy-free, substitute the sour cream and mayonnaise with 1/2 cup unsweetened plain dairy-free yogurt and 2 tablespoons of dairy-free mayo for a similar texture. To reduce fat, use 1/2 cup plain Greek yogurt in place of sour cream and half the mayonnaise; the salad will be tangier and less rich. If you don’t have fresh dill, use 1 tablespoon dried dill or swap with chopped fresh basil for a sweeter, peppery lift — basil will shift the flavor toward Mediterranean notes.

Serving Suggestions

This salad shines alongside grilled proteins: try it with lemon-herb chicken, grilled shrimp, or a simply seasoned fish. Serve it with crusty baguette slices to sop up the dressing or spoon it over toasted sourdough for an easy open-faced bite. For a light meal, pair with cold quinoa orzo salad and a glass of chilled white wine. Garnish with cracked black pepper and a drizzle of extra-virgin olive oil for a slightly glossier finish.

Cultural Background

Tomato salads have long been a staple in many culinary traditions where summer produce rules the table. In American home cooking, creamy tomato-based salads often surfaced as casual sides at picnics and potlucks, marrying convenience with bold flavor. The addition of garlic and dill nods to both Eastern European herb usage and classic American creamy dressings. This straightforward approach celebrates local tomatoes, much like regional variations that highlight herbs and dressings native to each area.

Seasonal Adaptations

In peak summer, use sun-ripened beefsteaks or heirlooms and keep the dressing light to highlight the tomato’s natural sweetness. In shoulder seasons when tomatoes are less sweet, add a teaspoon of honey or a splash of red wine vinegar to the dressing to boost brightness. For winter entertaining, swap fresh tomatoes for slow-roasted cherry tomatoes and warm the dressing slightly before combining to create a cozy, tangy side.

Meal Prep Tips

Make the dressing up to 24 hours ahead and refrigerate in a sealed jar; it will marry flavors and save prep time on serving day. Chop the dill in advance and store it in a small container with a paper towel to keep it fresh. Cut the tomatoes just before serving to prevent mushiness; if you must prepare them early, core and leave whole until 30 minutes prior. Pack into individual containers for grab-and-go lunches and keep the dressing separate until ready to eat for peak texture.

Bring this bowl to your next gathering and watch how quickly it disappears. It’s a simple combination that treats tomatoes with reverence while offering comfort in every creamy, garlicky bite. Make it your own by adjusting herbs and garlic, and enjoy the way it brings people together at the table.