Colorful Cherry Tomato Salad with Onions and Southern Potato Salad

5 from 8 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 20 kcal


for the tomato salad

  • 3 piece Cherry tomatoes red
  • 3 piece Cherry tomatoes yellow
  • 3 piece Cherry tomatoes green
  • 0,5 piece Red Onion


  • 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


  • 4 tbsp Vegetable broth
  • 2 tbsp White balsamic vinegar
  • 4 tbsp Oil at will
  • Salt, pepper, paprika powder


  • 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.


Serving: 100gCalories: 20kcalCarbohydrates: 0.6gProtein: 0.4gFat: 1.2g
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Written by John Myers

Professional Chef with 25 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.

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