Spicy tomato salad with meat sausage

Ingredients for 2 servings:

• 500 g tomato(s), ripe vine tomatoes
• 1 small radish(s)
• 2 m.-large vegetable onion(s), mild
• 200 g meat sausage (a type of Lyoner)
• 80 g mountain cheese
• 2 tbsp balsamic vinegar, white
• 3 tbsp rapeseed oil or sunflower oil
• 1 tsp sea salt
• 1 tsp, levelled black pepper from the mill
• 1 tsp, levelled chili flakes, ground
• 3 stalks of basil
• 1 garlic clove(s)
• 2 tbsp water
• 1 pack of baguette(s) (frozen herb butter baguette), can of course also be homemade

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 20 minutes

Summer salad that can be served as a main course

Wash the tomatoes, pat dry, quarter, and halve the quarters again. The pieces should be bite-sized, but not too small. Peel the onions, halve, and slice into very fine rings. Thinly slice the sausage. Wash the radish, peel if necessary, and slice thinly. Cut the mountain cheese (optional) into fine cubes (approximately 0.5 centimeters each) or, if sliced, into thin strips. Briefly rinse the basil, pick off the leaves, and cut into strips. For the marinade, mix two teaspoons of water and two teaspoons of white balsamic vinegar (not essential, but a very low-acid and mild vinegar should be used) with salt, pepper, chili flakes, and a finely diced garlic clove. Finally, add the oil. Mix everything well, pour over the ingredients mixed in a bowl, and fold in. If using frozen herb baguette: Preheat the oven and bake the baguette according to the package instructions. While the baguette is baking, let the salad marinate.