Apricot and tomato salad

Ingredients for 4 servings:

• 750 g tomatoes, mixed in size and color
• 7 apricot(s), ripe
• 1 onion(s), red
• 3 sprigs of thyme
• 1 m.-large chili pepper(s), red
• 2 tbsp oil, tasteless
• 3 tbsp soy sauce, light
• 1 tbsp honey
• 1 tsp balsamic vinegar
• 1 organic orange(s), zest and juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a wonderful companion for grilling

Wash the tomatoes, remove the stems, and slice, halve, or quarter them depending on their size. Halve the apricots, remove the stones, and cut each half into three wedges. Peel the onion, halve or quarter it depending on its size, and cut into fine rings or strips. Pluck the thyme leaves from the stems. For the dressing, halve the chili pepper lengthwise, remove the membranes and seeds, and cut the pod crosswise into very fine strips. Finely grate the orange zest and squeeze out the juice. Mix the chili, orange zest, and orange juice with the oil, soy sauce, balsamic vinegar, and honey. Season the dressing with salt and pepper. Be careful with the salt, as the soy sauce already contains a lot of it. Carefully mix the dressing with the salad ingredients and serve immediately. Note: If you want to prepare the salad in advance, keep the two ingredients separate and only mix the salad ingredients with the dressing shortly before serving.