Polish Tomato and Dill Pickles Salad
This Polish tomato and Dill Pickles Salad is easy, bright, tangy, and nutritious. Perfect for Easter brunch, potlucks, and weeknight dinner.
Servings: 4
Calories: 122kcal
Ingredients
- 20 oz Cherry tomatos
- 1/2 Red onion small
- 6 Dill pickles
- 3 oz Fresh dill chopped
- 3 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Ingredients: Slice tomatoes in half. Dice onions in small dice. Dice pickles.In a large bowl, combine the fresh tomatoes (cherry, grape, heirloom, or Roma), diced red onion, and fresh dill. If you choose to add fresh cucumbers, chop them into bite-sized pieces and add them to the bowl.Make the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, lemon juice, black pepper, and kosher salt. Do not add a lot of salt because pickles are already salty. Check if the salad is salty enough for you first. Adjust the vinegar and seasoning to your taste, depending on how tangy you prefer your salad.Combine: Drizzle the dressing over the tomato mixture and gently toss until everything is well-coated. Serve immediately. Serve: This salad is best served chilled, making it a refreshing option for warm days.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 802mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1820IU | Vitamin C: 23mg | Calcium: 101mg | Iron: 2mg