Recipe for: Tatar made from ripe tomatoes with fresh chives - photo 1
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Recipe for: Tatar made from ripe tomatoes with fresh chives

I'm not hungry Salads 40 min Easy 0 views ~14.46 PLN * - (0)
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Description

Tatar made from ripe tomatoes with fresh chives is a light, summer appetizer with a distinct, fresh aroma of herbs and a tangy note. This dish is inspired by Polish seasonal cuisine, perfect for hot days — it works well as a starter for a barbecue, a cold appetizer at a party, or a light lunch. The tomatoes, after removing the skin and seeds, retain their juiciness, while finely chopped chives and cucumber add crunch. A delicate vinaigrette made from mustard, lemon juice, and rapeseed oil brings the flavors together, and optional capers or slices of rye bread enhance the taste experience. The dish is colorful and presents beautifully on the plate — the red tomatoes with green accents of chives look fresh and appetizing.

Ingredients Used

Ingredients (12)

Servings:
4
  • Tomato 6.7 pcs (~800 g)
  • Onion 1 pcs (~150 g)
  • Cucumber 0.5 pcs (~150 g)
  • Rapeseed oil 30 g
  • Lemon juice 15 ml
  • Mustard 15 g
  • Sugar 5 g
  • 🌿 Spices
  • Chives 0.3 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Capers 30 g
  • Rye bread 200 g
💰 Estimated dish cost: ~14.46 PLN (3.62 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Main dishes

1

Preparing the tomatoes for the tartare: lightly score the skin on the bottom of each tomato (a small cross). Bring a large pot of water to a boil. Place the tomatoes in the boiling water for 20-30 seconds — no longer, just until the skin starts to crack and peel away. Immediately transfer the tomatoes to a bowl of very cold water with ice to stop the cooking and cool the skin.

Ingredients: Tomato
Use a slotted spoon to add and remove the tomatoes. The time of 20-30 seconds is crucial — blanching for too long will cause the tomatoes to lose their structure.
2

Remove the skin from the tomatoes, cut them in half through the middle, hold them over a bowl, and gently squeeze out the seeds and excess juice with a spoon or your fingers. Removing the seeds will prevent the tartare from being watery. After draining, dice the flesh into pieces about 4-6 mm on each side (small, even pieces give the best texture).

Ingredients: Tomato
Use a stable surface cutting board and a sharp chef's knife. If the tomatoes are very meaty, cutting may require a slight pressure on the knife.
3

Peel the onion and chop it into very small cubes (about 2-3 mm). To remove the sharpness, transfer the chopped onion to a bowl of cold water and leave it for 5 minutes, then drain in a sieve and dry with a paper towel.

Ingredients: Onion
Use a sharp small knife and a wide cutting board. Rinsing the onion will mellow the flavor, but don't overdo it — 5 minutes is enough.
4

Peel the cucumber if the skin is tough, cut it in half lengthwise, and use a spoon to remove the larger seeds. Dice it into small cubes similar in size to the tomato (4-6 mm). If the cucumber is very watery, lightly salt it, wait for 5 minutes, and then squeeze out the excess juice with a towel.

Ingredients: Cucumber
Use a kitchen towel for squeezing. Too much juice will dilute the tartare.
5

Chop the chives finely into 2-3 mm pieces. Set aside about 1/4 for decoration, the rest will be added to the mixture to evenly distribute the aroma.

Ingredients: Chives
Use a sharp knife and gather the chopped chives with a paper towel if they are very wet.
6

Prepare the dressing: in a small bowl, combine mustard, lemon juice, sugar, salt, and pepper. Whisk vigorously with a whisk or fork and slowly pour in the rapeseed oil in a thin stream, while continuously mixing, until the ingredients form a lightly emulsified dressing (about 20-30 seconds). The dressing should be smooth and well combined.

Ingredients: Mustard, Lemon juice, Rapeseed oil, Sugar, Salt, Black pepper
Use a small bowl and a whisk. Slowly add the oil so that the dressing does not separate.
7

In a large bowl, gently combine the chopped tomatoes, diced onion, cucumber, and most of the chives. Pour in the dressing and very gently mix 8-12 times with a large spoon to combine the ingredients without breaking them. Leave in the refrigerator for 10-15 minutes to let the flavors meld and any excess juice separate — before serving, drain off any excess liquid if there is too much.

Ingredients: Tomato, Onion, Cucumber, Chives, Rapeseed oil
Use a wide spoon to stir and do not crush the tomatoes — mix gently to keep the pieces intact.
8

Taste and season: if necessary, add more salt, pepper, or lemon juice. If you chose capers, drain them, chop finely, and mix into the tartare just before serving — they add saltiness and contrast.

Ingredients: Salt, Lemon juice, Capers
Season gradually — the flavor may change after resting. Capers are optional and should be added sparingly, as they can overpower the dish.
9

Serving: Place the tartare on a plate using a forming ring (diameter 7-8 cm) or shape it by hand into mounds. Decorate with the remaining chives, drizzle with a small amount of rapeseed oil, and freshly ground pepper. Serve with slices of lightly toasted rye bread (about 3-4 minutes in a toaster or on a dry pan) if you are using this addition.

Ingredients: Chives, rye bread, Rapeseed oil
If you don't have a ring, use a spoon and the back of a teaspoon to shape. Toast the bread briefly so it is crispy but not dry.

Fun Fact

💡

Tomato tartare is a modern, vegetable variation of the classic meat tartare — the name 'tartare' in this context refers to the raw, finely chopped structure of the ingredients. In Poland, summer versions made with local vegetables are popular, often served at light gatherings.

Best for

Letnie przyjęcie Grill Lekki lunch Przystawka przed obiadem

Tips

🍽️ Serving

Serve the tartare well chilled, preferably chill the plates before serving. Form the portions just before serving to prevent the tomatoes from releasing too much juice. For serving, I recommend a light, acidic white wine or sparkling water with lemon. For a richer version, add thin strips of smoked cheese or roasted sunflower seeds.

🥡 Storage

Tatar is best eaten immediately. It can be stored in an airtight container in the refrigerator for up to 24 hours, but the tomatoes will release juice and lose their firmness. Before serving, drain excess liquid and season again. Do not freeze.

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