Prep 10 mins
Cook 10 mins
Got this off the web but I make it like this sometimes myself
- 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.
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 .
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!
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.