Tomatoes and radishes with buttermilk and dill recipe

Diana Henry
Team this easy dish with salmon, cheese or fishcakes - Haarala Hamilton

I was in Estonia a few summers back and loved what they did with tomatoes, serving them with sweet black bread, radishes, rich cottage cheese and, often, dill. This is a really useful summer salad, very good with salmon, both plain and hot smoked, fish cakes and cheese.

Prep time: 10 minutes




  • 350g tomatoes
  • 150g fresh, crisp radishes
  • Small bunch of dill,  roughly chopped
  • 2 spring onions, chopped

For the dressing: 

  • 100ml buttermilk
  • ¼ tsp Dijon mustard
  • 1 tbsp mayonnaise


  1. Cut the tomatoes into slices or wedges. Trim the radishes (keep perky leaves to toss into the salad) and cut into very thin slices.
  2. Toss with most of the dill, all the spring onions, any radish leaves and some seasoning  in a serving bowl.
  3. Mix everything together for the dressing with some seasoning and spoon it over the top, tossing it in or leaving as you like. Sprinkle over the rest of the dill.