Czech Tomato and Onion Salad
A refreshing Czech tomato salad with finely chopped onion in a light sweet and sour vinegar dressing.
Servings 2
Calories 119kcal
Ingredients
- 1 pound fresh tomatoes ripe but firm
- ½ small yellow onion
- 4 Tablespoons cold water cold
- 1 Tablespoon apple cider vinegar 5% acidity
- 1 Tablespoon olive oil or sunflower or canola oil
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 dash ground black pepper
Instructions
- Wash 1 pound fresh tomatoes, cut them into wedges, and place them in a bowl.
- Peel ½ small yellow onion, chop it finely, and add it to the tomatoes.
- Pour 4 Tablespoons cold water, 1 Tablespoon apple cider vinegar, and 1 Tablespoon olive oil into a small jar with a screw-top lid. Add 1 teaspoon granulated sugar, ¼ teaspoon salt, and 1 dash ground black pepper, close the jar, and shake until blended. Taste and adjust the seasoning if needed.
- Pour the dressing over the vegetables and stir gently. Serve right away or chilled.
Notes
- No kitchen scale? One medium tomato weighs about 5 oz (150 g); for the basic recipe you need about 3.
- Vinegar: This recipe was developed with apple cider vinegar at 5% acidity. Czech vinegar has 8%, American distilled white vinegar about 4%; with a stronger or weaker vinegar, adjust the water and sugar to taste.
- Tomatoes: Use fully ripe but firm tomatoes; their flavor carries the salad.
- How to eat: Serve the salad in its own small bowl beside the plate. Eat it with a small spoon, and feel free to drink the leftover dressing like a Czech.
- Store: Best fresh. Keeps covered in the fridge until the next day, but the tomatoes soften. Do not freeze.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 303mg | Potassium: 569mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1890IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg