Team this easy dish with salmon, cheese or even fish cakes
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.
See more
Published
I was in Estonia a few summers back and loved what they did with tomatoes, serving them with sweet black bread, radishes, rich cottage cheese and, often, dill. This is a really useful summer salad, very good with salmon, both plain and hot smoked, fish cakes and cheese.
Overview
Prep time
10 mins
Serves
4
Ingredients
- 350g tomatoes
- 150g fresh, crisp radishes
- Small bunch of dill, roughly chopped
- 2 spring onions, chopped
For the dressing
- 100ml buttermilk
- ¼ tsp Dijon mustard
- 1 tbsp mayonnaise
Method
Step
Cut 350g tomatoes into slices or wedges.
Step
Trim 150g fresh radishes (keep any perky leaves to toss into the salad) and cut into very thin slices.
Step
Toss with most of the roughly chopped dill, 2 chopped spring onions, any radish leaves and some seasoning in a serving bowl.
Step
Mix 100ml buttermilk, ¼ tsp Dijon mustard and 1 tbsp mayonnaise together for the dressing with some seasoning and spoon it over the top, tossing it in or leaving as you like.
Step
Sprinkle over any of the remaining dill.