Rajčatový salát – Czech Tomato Salad
This is the best recipe for a Czech tomato salad with onion, perfect for hot summer days. Easy to prepare and ready in a flash, it tastes simply delicious!
Servings 1
Calories 231kcal
Ingredients
Vegetables:
- 3 medium tomatoes fresh and ripe
- ½ small onion yellow or brown
Dressing:
- 1 Tablespoon olive oil (or sunflower oil/canola)
- 4 Tablespoons water cold
- 1 Tablespoon white wine vinegar 5% acidity
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 dash ground black pepper
Instructions
- Wash 3 medium tomatoes and cut them into wedges. Peel the ½ small onion and chop it finely.
- Prepare the dressing: Pour 4 Tablespoons water, 1 Tablespoon white wine vinegar, and 1 Tablespoon olive oil into a screw-top container. Add ¼ teaspoon salt, 1 teaspoon granulated sugar, and 1 dash ground black pepper. Close the jar and shake well until all the ingredients are combined.
- Toss the tomato wedges with the chopped onion and place them in a salad bowl. Pour the dressing over the vegetables, ensuring they are almost submerged in the watery mixture.
Notes
- The basic recipe makes 1 portion. If you want a larger yield, simply multiply the quantities in the recipe by the number of portions you need.
- SERVING: This tomato salad is usually served as a light side dish to the main meal. Enjoy it with a salad spoon, regular spoon, or fork. Serve immediately, or chill the salad in the fridge before serving.
- For best results, use fresh, ripe tomatoes. Cherry tomatoes are also suitable for the salad. If you use cherry tomatoes, which are smaller, increase the quantity proportionally.
- You can add freshly chopped green parsley, a typical Czech herb, to the salad. Use about ¼ teaspoon of parsley leaves per serving.
Nutrition
Calories: 231kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 607mg | Potassium: 962mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3075IU | Vitamin C: 55mg | Calcium: 53mg | Iron: 1mg