Ludmilla's Russian Salad
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.