Ludmilla's Russian Salad

Food styling: Jeffrey Larsen; Prop styling: Kelly Allen

Food styling: Jeffrey Larsen; Prop styling: Kelly Allen

Serves four

2 cucumbers

1 pint cherry tomatoes

¼ cup extra virgin olive oil

2 tablespoons plain, organic, whole milk kefir

1 tablespoon dill, chopped

1 tablespoon Maldon sea salt, divided

Black bread, for dunking


Peel the cucumbers, leaving thin strips of green skin. Cut in half, lengthwise, and remove seeds using a spoon. Slice the cucumbers on a slight bias and sprinkle with ½ tablespoon of salt, allowing them to sit for at least one hour. Discard the cucumber liquid.

Slice the cherry tomatoes in half and sprinkle them with the remaining ½ tablespoon of salt and combine with the salted cucumber, dill and olive oil.

Toss the mixture with the kefir and serve. (If you can wait, let the mixture sit for a few hours or overnight in the refrigerate, so the flavors can really meld.)

Use the bread to sop up any leftover dressing.