Heidelberg Wurstsalat

Submitted by Crab Guy

"Given to me while working in Weisloch, Germany Serve chilled or right after it's made. Best the next day."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. cut bologna into thin strips about 4mm wide.
2. dice swiss cheese into cubes.
3. dice tomatoes.
4. dice onions.
5. add olive oil and red wine vinegar.
6. mix well.
7. add salt and pepper to taste.
8. Serve chilled or right after it's made.

Reviews

[Laouli]

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

 

[Chef-Boy-I-Be Illin]

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!

 

[ChefJeffrey]

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!