German Tomato Salad

"Got this off the web but I make it like this sometimes myself"
 
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photo by Diana 2 photo by Diana 2
photo by Diana 2
photo by Deantini photo by Deantini
photo by *Parsley* photo by *Parsley*
photo by Julie Bs Hive photo by Julie Bs Hive
photo by VickyJ photo by VickyJ
Ready In:
20mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Slice tomatoes and onions.
  • Add olive oil and vinegar to make a sauce.
  • Add salt and pepper.
  • Put in fridge until ready to serve.
  • This recipe is from a very well known real chef.

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Reviews

  1. Thank you for printing this - I didn't realize it was a German recipe -that makes sense as my Grandmother was from Berlin. She used to cater parties for all of the rich people's summer homes in Pine Lake, Wisconsin and this was one of the most requested dishes. It does have to "sit" and soak together to taste best. I normally use a decent amount of salt and pepper and just a dash of the oil . I have found green onions diced are best on this and sometimes I add diced fresh basil. My secret ingrediant (and Grandmas!) is fresh lemon juice dashed all over instead of the vinegar .
     
  2. I can't believe something so simple never occurred to me! It's exactly what I was looking for as a low calorie side dish for lunch. Eating this with a grilled cheese and horseradish sandwich was perfect. This exceptionally light salad will go really well with any heavier main course. I used apple cider vinegar and it turned out great!
     
  3. Great Recipe! Simple and open to so many variations! I used good quality olive oil, (just a splash), and White Wine Vinegar. I omitted the salt, but added capers, soaked separately in White Wine Vinegar, and fresh ground black pepper at table. I served this on a chilled plate of mesclun (spring mix greens), with the capers on top. Next time: I'll use Spicy Asian Rice Vinegar, Sesame oil and green onions! I marinated it for one hour. This is the minimum that I would recommend.
     
  4. This was OK. I was expecting it to have a tart flavor, but it ended up tasting too salty and sour. I like the whole idea of just adding in tomatoes and onions, but overall, the dish itself wasn't fantastic. It wasn't horrible either. I give it three stars, because a) it was mediocre-tasting b) whoever made this recipe didn't include many details--like how much vinegar/olive oil to add in and what kind of vinegar (apple cider, white, black, etc) to use.
     
  5. Made as directed and let sit for about an hour. I served this along with recipe#15166#15166 and we had a wonderful dinner. Made for Zaar Chef Alphabet Soup tag game.
     
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Tweaks

  1. NoraMarie, this looks very like what my German grandmother used to make, but hers had sliced cucumber in it as well, and what must have been cream. I suspect there wouldnt have been olive oil in it. I remember exactly what it looked like, but as I refused to eat it (I was very young at the time), Id always be given plain sliced tomato and cucumber instead. No onion. Decades later, your recipe and Bergys photograph have prompted me to make this for myself, well a slight variation of it: I added a thinly sliced cucumber, and followed katie in the UPs two suggestions of using shallots instead of onion, and a sprinkling of fresh dill. I used balsamic vinegar and olive oil and a generous grinding of black pepper, and just a pinch of rock salt. I made this last night, then left it at room temperature for a couple of hours today before enjoying it for lunch with a crusty roll. Thank you for sharing this tasty and simple recipe.
     

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