Russian Tomato Salad Recipes

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

RUSSIAN TOMATO SALAD

Steps:

• Slice the tomatoes into thick (approx. 3/8") slices, and place on a platter. They mostly should not overlap. Save the ends for nibbling.
• If using garlic, discard the center green shoot, and finely chop the garlic. Rub it over the tops of the tomato slices. I personally like the garlic, but I go easy - even a little can be strong/spicy.
• Put some mayo in the corner of a quart Freezer bag (not a snack, sandwich or storage bag - you need a strong bag.) Snip a small corner off the bag. (Fun Idea - could use a frosting tip for fun effects.).
• This is the fun part :-) Squeeze the mayo attractively onto the tomatoes. I use ribbons, stripes, swirls, etc. Nina used Lots of mayo, but you can use as much or little as you like.
• Sprinkle liberally with chopped dill. I might also sprinkle with some salt and pepper.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

RUSSIAN SALAD

Steps:

• Bring a large pot of water to boil. Season with salt.
• Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
• Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
• Gently add the eggs, and allow to boil 10 minutes.
• While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
• Once the eggs are cooked, drain them, and peel under cold running water.
• Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
• In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
• Refrigerate overnight, and serve cold.

RUSSIAN TOMATO SALAD DRESSING

Steps:

• Place all ingredients in a container and shake before using.