This is a fresh and vibrantly flavorful Summer tomato salad that is typical of the ones I know and love from Germany. Simple, quick and as easy as 1, 2, 3, all you have to do is cut up the tomatoes, onions, and herbs, prepare the vinaigrette, and pour the vinaigrette over the salad. And even if you’re not a huge tomato fan, you may just change your mind once you’ve tried this salad!
This is a simple salad but there are two vital keys to getting it right: Use fresh, vine-ripened tomatoes and use fresh herbs.
Fresh herbs are an absolute must. You can use a variety of fresh herbs but fresh basil is a must. In addition, fresh dill is divine. And of course who can live without parsley?
Simply chop up the tomatoes and onions. Sometimes I’ll dice them, other times cut the tomatoes into strips, whichever you prefer. Place them in a non-reactive bowl like glass and add the chopped herbs.
Whisk together the vinaigrette until emulsified.
Pour the vinaigrette over the salad and stir to combine. Let the salad sit in the fridge for at least one hour (or several) before serving.
Enjoy as a cool Summer salad with some crusty bread or sandwiches for a light lunch or serve as a side with any meats.
German Tomato Salad (Tomatensalat)
- 1 1/2 pounds fresh vine-ripened tomatoes diced
- 1 small yellow onion chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil or oil of choice
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar paleo: substitute approved sweetener
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine the tomatoes, onions and herbs in a glass or other non-reactive bowl. In a small bowl whisk together the vinaigrette until emulsified. Pour the vinaigrette over the tomato salad and stir to combine. Refrigerate for at least one hour (or several hours) before serving.
- Serve with crusty bread or sandwiches for light lunch or dinner or as a side with your choice of meats.