Leek – Tomato – Salad

Ingredients for 4 servings:

• 8 m.-large tomato(s)
• 1 stalk(s) leek
• 1 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• ½ tsp mustard
• 1 tsp, leveled salt
• pepper
• ½ bunch parsley
• ½ tsp sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

crispy and hearty

Slice the tomatoes (remove the stems) and arrange them in a shallow dish in a shingle pattern. Cut the leek into rings and steam them briefly for better digestibility: either in boiling water or with 2 teaspoons of water in the microwave (800 W) for about one minute. Distribute the cooled leek rings over the tomatoes, along with the chopped parsley. Mix the mustard, vinegar, and spices, pour into a screw-top jar with oil, and shake vigorously until the sauce becomes creamy. Spread it over the salad with a tablespoon and let it marinate briefly. We like this salad as a side dish, for example, with roast pork schnitzel and boiled potatoes.