Latvian Summer Salad

Introduction

History

Latvian Summer Salad is a traditional dish in Latvia, a country known for its fresh and seasonal ingredients. This salad is often served during the summer months when tomatoes and cucumbers are in abundance. It is a popular dish at picnics, barbecues, and family gatherings.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to lightly salt the tomatoes before adding them to the salad to enhance their flavor.

- Removing the seeds from the cucumbers is optional, but it can help prevent the salad from becoming too watery.

- Gently stir or fold the ingredients together to avoid breaking up the tomatoes.

- Chill the salad in the fridge for at least 10 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Latvian Summer Salad can be served as a side dish with grilled meats, fish, or as a light meal on its own. It pairs well with crusty bread or as a topping for grilled chicken or fish.

Cooking Techniques

Be sure to chill the salad before serving to allow the flavors to meld together

Ingredient Substitutions

Greek yogurt can be used as a substitute for sour cream

- Green onions can be used instead of chives

Make Ahead Tips

This salad can be made ahead of time and stored in the fridge for up to 24 hours

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with fresh herbs

Pairing Recommendations

Pair Latvian Summer Salad with grilled meats, fish, or as a topping for sandwiches

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 2 days

- Do not freeze as the texture of the salad may change

Nutrition Information

Calories per serving

- Approximately 100 calories per serving

Carbohydrates

- Tomatoes: 3-4g of carbohydrates per serving

- Cucumbers: 2-3g of carbohydrates per serving

- Chives: 1g of carbohydrates per serving

- Sour cream: 2g of carbohydrates per serving

Fats

- Sour cream: 5g of fat per serving

Proteins

- Sour cream: 1g of protein per serving

Vitamins and minerals

Tomatoes: Rich in vitamin C and vitamin K

- Cucumbers: Good source of vitamin K and potassium

- Chives: Contains vitamin K and antioxidants

- Dill: Contains vitamin A and vitamin C

Alergens

Dairy (sour cream)

Summary

Latvian Summer Salad is a low-calorie dish that is rich in vitamins and minerals. It is a good source of vitamin C, vitamin K, and antioxidants. The salad is also low in carbohydrates and can be made without sour cream for a lighter option.

Summary

Latvian Summer Salad is a simple and refreshing dish that is perfect for summer. Made with fresh tomatoes, cucumbers, chives, and dill, this salad is light, flavorful, and full of vitamins and minerals. Enjoy it as a side dish or a light meal on its own.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Latvian Summer Salad. It was many years ago, during a trip to Latvia to visit some distant relatives. I had always been intrigued by Latvian cuisine, with its unique flavors and ingredients. So when my cousin, Anna, invited me to join her in the kitchen to help prepare a traditional summer salad, I jumped at the chance.

Anna was a wonderful cook, and she had learned many recipes from our grandmother. As we gathered the ingredients for the salad, she told me stories of how our ancestors had passed down these recipes through the generations. I was fascinated by the history and tradition behind each dish, and I knew that I had to learn as much as I could while I was there.

The salad was a simple yet flavorful combination of fresh vegetables, herbs, and a tangy dressing made with sour cream and vinegar. We started by chopping up some crisp cucumbers, juicy tomatoes, and fragrant dill from Anna's garden. As we worked, Anna explained the importance of using the freshest ingredients possible to really bring out the flavors of the dish.

Next, we mixed together the sour cream, vinegar, sugar, and a pinch of salt to create the dressing. Anna showed me how to adjust the seasonings to taste, adding a little more vinegar for acidity or sugar for sweetness as needed. I was amazed by how such a simple dressing could transform a handful of vegetables into a delicious and refreshing salad.

Once everything was mixed together, we let the salad chill in the refrigerator for a few hours to allow the flavors to meld together. As we waited, Anna and I sat at the kitchen table, sipping herbal tea and talking about our family history. She told me stories of our grandparents and great-grandparents, of their struggles and triumphs, and of how food had always been a central part of our family's traditions.

When the salad was finally ready, we eagerly dug in, savoring each bite of the crisp vegetables and creamy dressing. The flavors were bright and vibrant, with the tangy dressing cutting through the richness of the sour cream. I could taste the love and care that had gone into preparing the dish, and I knew that I would cherish this recipe for years to come.

As I returned home from Latvia, I brought with me not only memories of my time with Anna but also a newfound appreciation for the importance of family and tradition in cooking. I added the recipe for Latvian Summer Salad to my collection, alongside all the other cherished recipes that I had learned from my grandmother and other loved ones over the years.

Now, whenever I make this salad, I am transported back to that sunny kitchen in Latvia, surrounded by the laughter and love of my family. I am reminded of the power of food to connect us to our past and to each other, and I am grateful for the opportunity to continue the legacy of these recipes for generations to come. The recipe for Latvian Summer Salad may have been passed down to me from Anna, but it is a part of our shared history, a reminder of the bonds that tie us together across time and distance. And for that, I am truly thankful.

Categories

| Latvian Recipes | Latvian Salads | Latvian Vegetarian |

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