Juicy beefsteak tomatoes, sour cream, mayo, raw garlic, and dill come together in this creamy, punchy tomato garlic salad. Ridiculously easy.
So here’s the thing about me and summer: I always think I need more tomatoes than I actually do. Farmer’s market? I’m buying a dozen. Grocery store sale? Give me all of them. Backyard? Let’s plant five beefsteak vines and see what happens (spoiler: too much).
One afternoon—mid-July, sweating, wearing a tank top that had seen better days—I had tomatoes spilling off the counter. The AC was struggling. I was not about to cook. And I was definitely not in the mood for another caprese salad, because we’d already had it twice that week and I was starting to resent mozzarella.
So I did what anyone running on fumes and summer humidity might do. I grabbed a tub of sour cream, a blob of mayo, and a couple garlic cloves that had been rolling around the bottom of my produce drawer like forgotten treasure. Added a fistful of dill I’d bought for something else (I don’t even remember what now), stirred it all together, and dumped it over a bowl of thick-sliced tomatoes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
That salad was gone in ten minutes. My husband said, “Whoa. What is this?” and I just shrugged like it wasn’t a big deal. But it was. It totally was. Because since that day, this Tomato Garlic Salad Recipe has shown up at cookouts, weird Tuesday dinners, and even as a midnight fridge snack. I’ve made it so many times now I don’t even measure anymore. I just taste and trust.
And that’s the vibe here. Nothing fancy. Just fresh, creamy, garlicky, unexpectedly delicious.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Tomato Garlic Salad Recipe?
Let’s start with the obvious: it takes 15 minutes tops. That includes the time you spend hunting down the garlic press you swear you had last week.
But the magic’s in the flavor. The garlic is raw, yes, but when it meets the creaminess of the sour cream and mayo, it smooths out into something… bold, but not harsh. The dill? That’s the little green detail that makes it feel like you planned this salad, even if you totally didn’t.
And the tomatoes—beefsteak is ideal here—bring their juicy sweetness, soaking up that dressing like sponges in the best way. You end up with something that’s creamy, savory, just a little tangy, and somehow still refreshing. Like a chilled soup and a salad had a love child.
It’s not fussy. It doesn’t try to be healthy or indulgent. It just is what it is: an oddly addictive, super easy tomato garlic salad that tastes like summer… or at least like you’re pretending it’s summer.
Ingredient Notes:
I’m not gonna lie to you—this is one of those recipes that feels like cheating because it’s so simple. But that’s the point. It’s the kind of thing you make once, then never need to look at a recipe again.
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Beefsteak Tomatoes – Use them. They’re meaty, juicy, and hold their shape when chopped. I’ve used heirlooms too and they worked great. Just avoid the sad, out-of-season ones unless you’re desperate.
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Garlic – Raw, grated, and unapologetic. Two cloves if you like a good punch. One if you’re having dinner with someone who isn’t garlic-friendly. You know your audience.
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Sour Cream – The unsung hero. It adds tang without overwhelming. I’ve used Greek yogurt once and… it was okay. But sour cream just fits better.
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Mayonnaise – Just enough to round it out. Not so much that it feels like you’re eating tomato dip.
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Fresh Dill – This isn’t optional for me, but I know people have opinions. If you hate dill, we can still be friends—but maybe use parsley or basil instead.
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Salt & Pepper – Don’t forget them. This isn’t just “for taste.” Tomatoes need salt to sing. And the pepper? It sharpens everything.
How To Make Tomato Garlic Salad?
Step 1: Stir up the creamy magic.
In a small bowl, mix together your sour cream, mayo, and grated garlic. Use a fork, a spoon, whatever you’ve got handy. No one’s grading your stirring technique.
Step 2: Chop the tomatoes like you mean it.
Big, rustic chunks. No dicing into tiny cubes. You want juicy bites, not tomato confetti. Leave the skin on. Seeds too. We’re not overachieving today.
Step 3: Combine and toss.
Dump the tomatoes into a big bowl. Pour over the dressing. Add the dill. Stir it gently like you’re folding a blanket. You want everything coated, but not crushed. Unless you’re having a weird day and feel like smashing a tomato or two—then go for it.
Step 4: Salt, pepper, and pause.
Season to taste. Give it a few minutes in the fridge if you can wait. Something about the chill time makes it come together, like a good playlist after a weird shuffle start.
Step 5: Serve. Eat. Probably make again next week.
Spoon it into a bowl, onto toast, or directly into your mouth over the sink at 11 p.m. Been there.
Storage Options:
Okay, so… this salad? It’s a one-night stand. Not a long-term commitment. Best on the same day, ideally within a few hours of making it. Tomatoes start releasing their juices and the whole thing gets a bit soupy—not inedible, just different.
Want To Save This Recipe?
That said, leftovers in the fridge for a day or two are still decent. Not show-off-to-your-friends good, but toss-it-on-toast-for-lunch good? Yes.
Do not freeze it. I feel like that should go without saying, but just in case.
Variations and Substitutions:
This recipe’s like your favorite hoodie: comforting, familiar, and still looks good even if you mess it up a little.
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No dill? Use parsley or basil. Or skip herbs completely and go minimalist. No one’s going to yell at you.
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Want it spicy? Add a pinch of red pepper flakes or a dash of hot sauce. I did that once by accident and now I do it on purpose.
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More tang? A squeeze of lemon juice or a splash of vinegar can brighten things up.
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Add-ins? Thinly sliced cucumber, crumbled feta, maybe some red onion. Go with your mood.
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Lighter version? Swap the mayo for more sour cream or yogurt. It won’t be the same, but it’ll still hit the spot.
What to Serve with Tomato Garlic Salad?
So many things. Or nothing. It’s honestly enough on its own sometimes.
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Grilled meats – Especially chicken. This salad basically screams “put me next to something charred.”
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Toasted sourdough – I cannot overstate how good this is spooned over thick bread.
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As a BBQ side – It stands up next to the heavy hitters like mac & cheese or baked beans.
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With pasta – Especially cold pasta or something creamy. This adds contrast in the best way.
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With a fork, at midnight, straight from the bowl – Just being real.
Frequently Asked Questions:
Is it too garlicky?
Maybe. But that’s kind of the point. Start with one clove if you’re unsure. Two if you like to live boldly. Three if you’re not kissing anyone today.
Can I make it ahead?
Sure—but not too far ahead. Make the dressing early, chop the tomatoes later. Mix right before serving for best texture.
Do I really need sour cream and mayo?
Yes. And also… no? You could go all sour cream, but the mayo gives it a richness that rounds everything out. Try both at least once.
So, what do you think—ready to try it?
This Tomato Garlic Salad Recipe is messy, bold, and somehow always what I want when I’ve run out of dinner ideas and don’t feel like doing much. It’s simple, real, and honestly kind of addictive. Just don’t expect leftovers. Or, if you do, toast some bread and thank me later.
Let me know if you make it—and especially if you put your own spin on it. I’m always curious how people tweak their tomatoes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato Garlic Salad Recipe
Ingredients
- 5-6 beefsteak tomatoes
- 2 garlic cloves grated
- 1/3 c sour cream
- 1/4 c mayonnaise
- 2 tablespoons fresh dill chopped
- Salt & pepper to taste
Instructions
- Dressing: In a small bowl, mix sour cream, mayonnaise, and grated garlic until well combined.
- Prepare Tomatoes: Cut the beefsteak tomatoes into large chunks.
- Combine Ingredients: In a large bowl, gently mix the tomatoes with the dressing and chopped dill.
- Season: Add salt and pepper to taste, then mix gently to combine.
- Serve: Serve the salad chilled for the best flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
