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.
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.
Made as directed and let sit for about an hour. I served this along with Chicken (Or Turkey) a La King#15166 and we had a wonderful dinner. Made for Zaar Chef Alphabet Soup tag game.
Brilliant flavour combination in this dish. I let it sit for about half an hour before serving. I used red wine vinegar but will soon be trying this with balsamic. Thanks for a lovely recipe!
YES!!! I had this for breakfast, and I'll do it again, :) Amazing flavour and so quick to prepare. After preparing the 'sauce' (used balsamic vinegar) I added the onions and some dried basil, and let it sit while I prepared the rest. Laid the tomato slices on top of half a grilled mini sub bun then added the marinated onions, drizzled with the rest of the sauce and fresh ground black pepper. Nora this was so wonderful and fresh. A terrific way to start the day. Imagine how much better it will be in the summer when the tomatoes are right from my garden. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
I just knew this would be wonderful - how can you go wrong with these ingredients? I used balsamic vinegar and a good olive oil, just a bit of each as I don't like it too oily.
My grandmother made this every summer when her garden tomatoes ripened (she added a pinch of sugar). It's really one of the best ways to enjoy fresh tomatoes. Simple, but wonderfully tasty. Thanx for posting!
I used cider vinegar and sea salt. Sea salt is the best on tomatoes!! MMm... this is sooo good. I will make this again and again and again.... Made for Every Day is A Holiday Aug. 09