German Tomato Salad

This may very well be my 20th tomato salad recipe on this blog. Practically every country has a recipe for one, and I have a plentiful vegetable garden this year. I shouldn’t even call it a vegetable garden really, I should just call it what it is: a tomato garden. I have 18 tomato plants, a few basil plants, 1 cucumber, and 2 pepper plants. To me it is a thing of beauty. My mom thinks I’m crazy. It’s a good thing I like tomato salads! I hope you do too. This is a simple German version with slices onions, a quick vinaigrette, and whatever herbs you have on hand.

German Tomato Salad (Tomatensalat)

Adapted from the Daring Gourmet

 4 large ripe tomatoes, sliced
¼- ½ small yellow onion, sliced thinly into rings
1 Tbsp white or red wine vinegar
1 Tbsp extra virgin olive oil
½ tsp sugar
herb of your choice: chopped parsley, 1-2 thyme sprigs, chopped dill or fennel
salt & pepper 

1. Lay out sliced tomato on a large plate, top with sliced onion.
2. In a small jar mix vinegar, oil, sugar, and a pinch of salt and pepper shake well to emulsify, pour over tomatoes and sliced onions. Sprinkle with herbs, and salt & pepper to taste.
3. This can be chilled for up to 10 minutes, but no longer or the flavor of the tomatoes will diminish and the herbs will oxidize too much.