John Myers
Ingredients
for the tomato salad
- 3 piece Cherry tomatoes red
- 3 piece Cherry tomatoes yellow
- 3 piece Cherry tomatoes green
- 0,5 piece Red Onion
dressing
- 4 tbsp Vegetable broth
- 2 tbsp White balsamic vinegar
- 0,25 tsp Mustard medium hot
- 5 tbsp Oil as desired - I: 1 macadamia oil, 1/2 sea buckthorn oil, 2 olive oil, the rest of rapeseed oil
- 0,5 tsp Herbs de Provence
- Sugar, salt, pepper. Paprika powder
for the potato salad
- 2 piece Jacket potatoes
- 4 piece Tomatoes dried in oil
- 4 piece Black pitted olives
- 1 piece Red Onion
- 1 piece Gherkins
dressing
- 4 tbsp Vegetable broth
- 2 tbsp White balsamic vinegar
- 4 tbsp Oil at will
- Salt, pepper, paprika powder
Instructions
- For both salads, peel and roughly dice the onion. Blanch the cubes in salted water for 2 minutes, then pour into a sieve, rinse with cold water and drain
Tomato salad
- Cut the tomatoes in half and place in a bowl. Add half the onion and mix. Season with salt and pepper. Put the dressing ingredients in a screw-top jar and shake well. Pour the dressing over the salad and mix. Let it flow
potato salad
- Soak the tomatoes in water, change it two or three times during this time. Peel and slice the boiled potatoes and place in a bowl. Halve the gherkin, thinly slice halves, slice olives, dice tomatoes. Add everything together with the remaining onions to the potatoes.
- Pour all dressing ingredients - except the oil - over the salad, mix and let steep for a moment. Then stir the oil again and let it steep.
- The salad can also be refined with boiled egg.
- Both salads go well with grilled food.
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 0.6gProtein: 0.4gFat: 1.2g
