Prep 30 mins
Cook 0 mins
Given to me while working in Weisloch, Germany Serve chilled or right after it's made. Best the next day.
- 2 lbs german bologna
- 1 lb swiss cheese
- 5 medium tomatoes
- 2 medium dill pickles
- 1 large onion
- 3 tablespoons olive oil
- 1⁄3 cup red wine vinegar (or Oil of Maggi)
- salt, to taste
- black pepper
- cut bologna into thin strips about 4mm wide.
- dice swiss cheese into cubes.
- dice tomatoes.
- dice onions.
- add olive oil and red wine vinegar.
- mix well.
- add salt and pepper to taste.
- Serve chilled or right after it's made.
I stumbled upon this recipe by accident and I was so excited to find it. This was a dish I remember my host mother making tha was just delish! I dont know what it is about it that I love so much, but I do... and thankfully I have found your recipe! YAY! I will follow another review's suggestions and dice everything next time. Thank you! Made for Spring PAC 2009
I had some leftover sausages (brats, polish, smoked) in the freezer that I thought would work well in this, and they did! My partner wasn't fond of this, but I absolutely loved it, thanks for sharing Crab Guy!
By fine chopping rather than dicing, and by subbing cream cheese for half of the Swiss, this makes a nice topping for rye crackers, espesially for Oktoberfest. Thank you Crab Guy!