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Bulgarian tomato salad

updated

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Ingredients for 4 servings:

  • 600 g tomatoes
  • 3 m.-large pickled cucumber(s)
  • 2 m.-sized onion(s)
  • 4 tbsp oil
  • salt and pepper
  • Sugar
  • Vinegar
  • Garlic salt or 1 garlic clove
  • e.g. chives

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

an idea by Kurt Drummer

Lightly oil a suitably sized salad bowl and sprinkle with garlic salt, or rub it with a fresh garlic clove beforehand. Slice the tomatoes, finely chop the pickles, and dice the onions. Layer the tomatoes and pickles mixed with the onions, seasoning each layer lightly with salt, sugar, pepper, and vinegar. Pour the oil over the salad and sprinkle with finely chopped chives. Let the salad stand for about 20 minutes and then serve. It goes perfectly with my Witches’ Dance Floor toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bulgarian tomato salad

Saalendorfer Schabefleisch