Tomato, cucumber, sorrel and dill salad Calories

Sorrel tastes tangy and lemony, with a fresh, leafy note. Its acidity balances the mild cucumber and ripe tomato, so taste the salad before adding much lemon to the dressing.

Yes, sorrel leaves are commonly eaten raw in this salad. Rinse them thoroughly, dry them well, and remove any tough stems; the raw leaves provide the salad’s characteristic tart flavor.

A simple olive oil and lemon dressing works well. Because sorrel is already tart, start with a little lemon and adjust after tasting; a light dressing lets the herbs and vegetables remain distinct.

Baby spinach or tender lettuce can replace sorrel, though neither has its sharp, lemony taste. If you miss that tang, add a small squeeze of lemon to the dressing rather than using a heavy sauce.

Cut and dress the salad shortly before serving, and dry the washed sorrel and dill thoroughly. Tomatoes and cucumbers release liquid as they stand, so adding salt early can make the salad watery.

You can wash and dry the ingredients ahead, but keep them whole and separate until serving. Chop and dress the salad at the last minute, since the tender sorrel wilts and the vegetables release liquid.

Refrigerate leftovers in a covered container and eat them soon. Once dressed, the cucumber and tomato soften and release liquid, while the sorrel loses its fresh texture; this salad does not freeze well.

Serve it alongside grilled fish, grilled meat, or a hearty bean dish. Its crisp vegetables and tart sorrel provide a refreshing contrast to rich mains and roasted or grilled foods.

Separate the leaves, rinse them carefully under running water, and pat or spin them dry before chopping. Trim away any coarse stems; water left on the leaves can dilute the dressing.