Alma Bax 
It’s hard to find a recipe that is simple yet so delicious. That’s why we love this easy German Tomato Salad (Tomatensalat). It’s quick and easy to make and will be a hit with the whole family.
Easy German Tomato Salad (Tomatensalat) | German
This salad is a simple and quick way to get all the nutritious benefits of tomatoes, a healthy source of lycopene, into your diet. Tomato salad is best eaten in the summer, when tomatoes are as plentiful as watermelon, as tomatoes are low in calories and high in vitamins, minerals and fiber.
Here’s a simple German tomato salad that comes together quickly!
We adore all of the dishes listed above, and our German tomato salad recipe is no exception.
German tomato salads come in a variety of flavors, some with basil and others without. Some tomato salad recipes also include cheese such as feta or mozzarella, but ours doesn’t.
Salad of German tomatoes with plenty of fresh basil…
This recipe would be a traditional, simple version of tomato salad that we would serve as a side dish at barbecues or other outdoor events throughout the summer.
Because it’s so simple to prepare, Lisa has eaten this salad – or slightly modified variations of it – many times over the years.
You may use any tomatoes with a somewhat sweet flavor and a firm firmness for this tomato salad, such as red grape tomatoes, tomatoes on the vine, cherry tomatoes, or cocktail tomatoes.
You may also use different kinds of tomatoes if you don’t want your salad to be somewhat sweet. Simply make sure the tomatoes you choose are firm and not too soggy/soft – we believe the salad tastes better that way.
This German tomato salad is made with fresh basil… You can rely on us.
Fresh basil is the star of this salad, and we suggest that you make it using it.
If you don’t have fresh basil on hand, dried basil or other salad herbs may be used. Just keep in mind that you should use a little less than you would with fresh basil.
As previously said, this tomato salad may be made in a variety of ways. Try adding mozzarella to this salad if you want to make it a little more substantial and add some other tastes.
We’re talking about the round, white mozzarella balls, not the “brick mozzarella cheese” seen in North American supermarkets. If you’re a garlic fan, you may also add garlic.
This cold tomato salad should be served in a big dish.
When it comes to presenting this tomato salad, we believe it tastes better after sitting in the fridge for a few hours. This enables the flavors to mix a little longer in the bowl.
Storage Suggestions
If you don’t finish the salad right away, you may keep it in the fridge in an airtight container for up to two days.
The flavors will meld more as it rests longer, but the water content of the tomatoes and vinegar will make it more mushy.
Recipes that are similar
Check out these additional salad recipes, which include cold, warm, creamy, and fresh salads:
Ingredients
- 5 tomatoes, medium-sized
- finely sliced onion (half a medium-sized onion)
- 1/3 cup basil leaves, chopped
- 3 tablespoons extra virgin olive oil
- 1 tblsp balsamic vinaigrette
- a half teaspoon of sugar
- season with salt and pepper to taste
Instructions
- Wash the tomatoes and cut them into 1/2-inch cubes after removing the stems. In a dish, place the tomato cubes.
- The onion should be peeled and coarsely chopped. Basil should be washed, dried, and chopped (remove the leaves from the hard stems first). Toss the tomatoes with the onions and basil.
- In a small bowl, combine the olive oil, balsamic vinegar, sugar, salt, and pepper. Drizzle the dressing over the tomatoes and toss them together. If desired, season with additional salt and/or pepper.
- To get a more strong taste, put the salad in the fridge for a few hours or eat it straight away.
Notes
- Use liquid balsamic vinegar rather than the “glaze-version.” We typically use Modena Balsamic vinegar, which can be purchased in most supermarkets.
- Any tomato with a little sweeter flavor and a firmer texture would suffice. Make careful to avoid those with an excessively bland or watery taste.
- This dish may be made with either red or yellow onions. If you don’t like onions, you may leave them out entirely. Make sure the onion is finely chopped so it doesn’t overwhelm the other components.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 129 calories 10 g total fat 1 gram of saturated fat 0g trans fat 9g of unsaturated fat 0 mg cholesterol Sodium: 83 milligrams 9g Carbohydrates 2 g fiber 6 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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Tomatensalat goes by many names: Tomatensalat, Tomatensalat mit Knoblauch, Tomatensalat, Tomaten-Salat, Tomaten-Salat mit Knoblauch, Salat mit Tomaten, Salat mit Tomaten (mit Knoblauch) and so on. Tomatensalat (German for “potato salad”) is traditionally made of boiled, salted, and shredded tomatoes, with the addition of onions, garlic, and vinegar. The tomatoes are typically eaten as an appetizer or side dish, and are also used as a filling ingredient for sandwiches. Other ingredients such as capers, celery leaves, and olives are sometimes. Read more about german tomato dishes and let us know what you think.
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Ben Austin 