Tomato salad

Name: Tomato salad
Total time: 20 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 large, meaty, ripe tomatoes (approx. 600 g); 1/2 tsp salt; 2 tbsp vinegar (or apple cider vinegar); 3 tbsp water; 3 tbsp olive oil; 1 small red onion, cut into thin rings (optional); 1 tsp sugar; fresh basil or parsley; freshly ground black pepper

Time: 20 min4 servingsapprox. 120 kcal / serving (estimated)approx. 2 g protein / serving

Tomato salad is the simplest and tastiest salad of the Hungarian summer: all it needs is good tomatoes. The salt brings out their sweetness, and the vinegar and oil tie the flavors together. In the traditional recipe the water slightly dilutes the vinegar, so it does not get too sour.

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Method

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Wash the tomatoes, cut out the stems and slice them into thin rounds with a sharp knife.
Layer the slices in a bowl and lightly salt each layer. Scatter the onion rings between the layers. Let stand for 10 minutes so the tomatoes release juice.
Mix the vinegar with the water, sugar and olive oil with a whisk or fork.
Pour the dressing over the tomatoes and toss gently.
Sprinkle with chopped fresh herbs and freshly ground pepper and let stand for 10 minutes. Serve with fresh bread so you can mop up the juices.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use only ripe, fragrant, in-season tomatoes.
Do not store tomatoes in the fridge, they lose their flavor.
The salt helps them release juice, which is the base of the dressing.
You can also add mozzarella or feta.

Frequently asked questions

Can it be made ahead?

At most 30 minutes before serving, because tomatoes release a lot of juice.

What can replace the vinegar?

Lemon juice or balsamic vinegar, but then less sugar is needed.

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