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Tomato salad with onions
A German summer classic that comes to the table all over the country with fried potatoes, schnitzel and anything from the grill: ripe tomatoes in slices, thin rings of red onion and a simple dressing of vinegar, oil and a pinch of sugar. As it stands, the tomatoes give up their juice, which combines with the dressing into a savoury liquor that you mop up with a piece of bread at the end. Serves 4.
Kochzeit
15 min
Portionen
4
Zutaten
8
Nährwerte
pro Portion145 kcal
Kalorien
2 g
Eiweiß
10 g
Fett
10 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Wash the tomatoes, cut out the stalk end in a wedge and cut the fruit crossways into thin slices. Lay the slices out overlapping like roof tiles on a flat platter.
- 2
Peel the onion, halve it and cut it into wafer-thin rings. Spread the rings evenly over the tomatoes.
- 3
For the dressing, stir the white wine vinegar with the sugar and the salt until both have dissolved, then whisk in the rapeseed oil and season with pepper.
- 4
Spoon the dressing over the salad and leave it to stand at room temperature.
- 5
Wash the chives, shake them dry, cut them into fine rings and scatter them over the salad just before serving.
