I studied abroad after I finished high school here in Wichita,KS. I attended Gymnasium in Germany (similar to our highschool) and while there, I learned a lot of old German recipes and tips that you can only learn there.
As many of you know, I only do about 5% of the cooking in our home – Paul enjoys it and so do I 😀 – but when I do cook, I tend to stick with what I learned while abroad.
For this tomato salad you’ll only need a few ingredients and it’s super simple and quick to whip up as a side.
My family of 4 uses about:
- 6 Roma tomatoes (or homegrown!)
- 1 medium sized onion
- 1 cucumber
- olive oil
- balsamic vinaigrette
- coarse salt
Cut your tomatoes into bite sized pieces. Whatever tomato juice is left you want to keep and add to the bowl. It will create a nice juice. Cube the cucumber, set aside.
Cut the ends off of the onion and cut it down the middle. Peel away the outside layer and prepare to slice. Slice it as thin as possible. The thinner you slice it, the more juice will come out when you squeeze it. Yep, squeeze it.
Very important! These next steps account for the secret ingredients. 😉 You’ll want to salt the slivered onions generously immediately after you cut them. The salt will account for the entire dish. I use coarse salt, but in a pinch you could use regular table salt. Pick up handfuls of onions at a time and squeeze them like crazy over the tomato/cucumber mixture.
If you are going to refrigerate the salad before eating (any length of time) do it now. If you refrigerate after you add the oil and vinegar it will get soggy.
When ready to eat, drizzle about 1/4 cup olive oil over the top (just enough to get it moist) and a few splashes of balsamic vinegar. Mix well and top with fresh pepper. Serve immediately.
Add some Feta Cheese on top for added flavor and presentation. This is one of my favorite recipes. I hope you enjoy!
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