Green Tomato Salad With Russian Dressing

By Martha Rose Shulman

Updated Aug. 6, 2021

Green Tomato Salad With Russian Dressing
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
4(82)
Comments
Read comments

This salad is inspired by one that the late Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt, and if I don’t make the mayonnaise myself, I always use Hellmann’s (called Best in Western states) because it isn’t sweet.

Featured in: When Red Tomatoes Are Scarce, Go Green

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Ingredients

Yield:Serves four to six

    For the Green Tomato Salad With Russian Dressing

    • 1¼pounds green tomatoes, sliced ¼ inch thick
    • 1large red beefsteak tomato, halved and sliced ¼ inch thick
    • 2teaspoons sherry vinegar or champagne vinegar
    • 1tablespoon extra virgin olive oil
    • Salt, preferably coarse sea salt or kosher salt, and freshly ground pepper to taste
    • ¼cup Hellmann’s Real Mayonnaise or Best Foods Mayonnaise (they are the same product)
    • ¼cup plain low-fat yogurt
    • 2tablespoons ketchup
    • 1tablespoon capers, rinsed and chopped
    • 2tablespoons finely chopped red onion, soaked for five minutes in cold water, drained, rinsed, and drained on paper towels optional
    • 1teaspoon finely chopped fresh parsley
    • 1hardboiled egg, cut in wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

136 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 3 grams protein; 364 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Green Tomato Salad With Russian Dressing

    1. Step 1

      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.

    2. Step 2

      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.

Tip
  • Advance preparation: The dressing will keep for a day or two in the refrigerator. Whisk before using, and thin out with a little yogurt if desired.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
82 user ratings
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Comments

Michael Muscaro

I use Heinz Chili Sauce in my Russian Dressing instead of Ketchup.

Neal

I strongly urge you at least to try Duke's mayo whenever mayo is called for. It has a richness that is missing from the other industrial brands. Get a small jar and try it. You cannot get it everywhere, but it's worth keeping an eye out for (it's also available on Amazon).

JMac

Absolutely! I often wonder why knowledgeable chefs haven't heard of Duke's. You will see it more in southern stores, but it's worth finding on line if necessary.

use a themometer

Going to try buttermilk instead of yogurt (as that is what I have). Since I am not sure if that is a more overpowering flavor, I’ll going to try it at half the amount called for in the recipe

Carol

As one who is saddled with many end-of-season green tomatoes not at all fond of them fried, I decided to try this recipe. I used yellow, as well as red, with the salad which made for great color, doubled the caper and onion content and minced up a red jalapeno from the garden to add to the dressing. It made for a quite tasty salad. If no red pepper is on hand, I highly recommend a dash or few of Chulula as the dressing is rather boring without the kick.

Bill

Duke's Light is the best!

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