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Ingredients

Adjust Servings:
50 g red tomatoes
50 g pink tomatoes
50 g yellow tomatoes
5 pcs sun dried tomatoes
125 g lettuce mix
1 tsp capers
100 g soft goat cheese
Salt
Freshly ground black pepper
Vegetable oil
Optionally:
½ cloves garlic
100 g rye bread
2 pcs anchovy, finely chopped
¼ sweet onion, medium-sized
some wine vinegar, if tomatoes are too sweet
Mixed Tomato Salad

Mixed Tomato Salad

Features:
  • Vegetarian
  • 25
  • Serves 2
  • Medium

Ingredients

  • 50 g red tomatoes

  • 50 g pink tomatoes

  • 50 g yellow tomatoes

  • 5 pcs sun dried tomatoes

  • 125 g lettuce mix

  • 1 tsp capers

  • 100 g soft goat cheese

  • Salt

  • Freshly ground black pepper

  • Vegetable oil

  • Optionally:

  • ½ cloves garlic

  • 100 g rye bread

  • 2 pcs anchovy, finely chopped

  • ¼ sweet onion, medium-sized

  • some wine vinegar, if tomatoes are too sweet

Directions

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A trip to Kiev inspired me on this mixed tomato salad. This summer a mixed tomato salad was the new black! I tried it in different variations in several restaurants and I deeply felt in love with it. I came up with a perfect recipe for this salad and now I often make it for my family.

Try it! Easy, nice and tasty!

The main idea of the salad is to use tomatoes of different kinds and colors: fresh ones, like red, yellow and pink and sun dried ones as well. Such blend creates enhances the taste and brightens up the presentation.

The easiest recipe calls for fresh tomatoes of different colors, sun dried tomatoes and a handful of lettuce dressed with salt, pepper and oil. Serve with toasted rye bread. Perfect!

And there is another, more complex (as for the taste) and my favorite variation – which is described below 🙂

 

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Steps

1
Done

Prepare garlic toasts. Cut the rye bread into 1.5-2 cm thick slices (1-2 pcs depending on the bread size). Brush the slices with oil on both sides (try not to make them too greasy). Cook until golden. Sprinkle the both sides with salt. Cut a garlic clove in half and rub each side of each bread slice with cut sides of garlic. When the toasts chilled, cut them into large cubes (1,5x2 cm).

2
Done

Wash the fresh tomatoes, pat dry. Wash the greens, if necessary, and dry.

3
Done

Finely chop the anchovy. Cut the onion into thin quarter or semi circles.

4
Done

Cut the tomatoes into large chunks (3x3 cm).

5
Done

Place the greens onto a serving bowl, on top place the tomatoes both fresh and sun dried, capers, goat cheese, anchovy, onion. Place toasts along the edges. Dress with salt, pepper and oil.

Enjoy!

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Wiener Erdäpfelsalat – Viennese Potato Salad
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