Classic Polish cuisine embraces a huge variety of delicious, cool & crunchy summer salads that pair really well with just about any entree. We love them especially with meats off the grill, whether your favorite kielbasa (Polish sausage) or burgers ‘n dogs, or just about anything you’ve pulled out for tonight’s dinner. They’re quick and easy to prepare.
And now that all the neighborhood farmers markets are going strong, their ingredients are so fresh and flavorful. Can there be anything better that biting into a juicy tomato or crisp cucumber just picked that morning and prepared for tonight’s dinner?
The second salad takes advantage of cabbage and dill pickles, both staples of classic Polish cuisine. Using a food processor it will take just moments to prepare. Its tang will be sure to delight the whole family. Tip: Imported Polish dill pickles are a bit sweeter than what’s usually found in American grocery stores.
Tomato Cucumber Salad
1 medium cucumber, peeled and sliced
4 medium tomatoes, sliced
¼ teaspoon salt, or a bit more to taste
¼ teaspoon sugar, or a bit more to taste
1 tablespoon fresh chopped dill (dried is OK)
1 tablespoon chopped green onions
1 teaspoon white vinegar
Arrange the tomato and cucumber slices, alternating each, on an oblong serving platter. Sprinkle with the salt, sugar and dill. Top with a sprinkle of green onions and finally sprinkle everything lightly with the vinegar, just to give it all a slight tang. Serve chilled or at room temp.
Cabbage and Dill Pickle Salad
2 cups, shredded cabbage
2 medium dill pickles, coarsely shredded
¼ teaspoon salt (more or less to taste)
½ teaspoon sugar (reduce by half if using imported Polish dill pickles)
2 tablespoons pickle juice
2 tablespoons salad oil
1 small tomato, sliced
Mix the cabbage and shredded pickles thoroughly. Season with salt, sugar, pickle juice, and oil. Arrange on a serving dish and garnish with the tomato slices. Serve chilled.
For three more delicious summer salads check out our blog post from 7-14-14.