Tomato and onion salad
Ripe tomatoes sliced and tossed with onion, freshly ground pepper and a light sweet-and-sour dressing. A summer staple in Czech kitchens that is quick, refreshing and all about well-ripened tomatoes.
Ingredients:
- 500 g ripe tomatoes
- 1 onion (red for milder flavor or white for a sharper bite)
- 5 tbsp water
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tbsp oil
- salt and freshly ground black pepper
Recipe steps:
- Rinse the tomatoes and slice them thinly, or cut into bite-size pieces.
- Place in a large salad bowl and add the onion finely sliced or thinly chopped. Season with pepper.
- In a small bowl whisk together the water, vinegar, sugar, oil and a pinch of salt until the sugar dissolves.
- Pour the dressing over the tomatoes and onion and toss gently.
- Serve right away, or for the best flavor chill for about 1 hour so the dressing can soak in.
Tips:
- Use a sharp or serrated knife so the tomatoes keep their shape and don’t release too much juice.
- To mellow the onion, soak the slices in cold water for a few minutes, then drain and pat dry.
- A wide glass, porcelain or stainless-steel bowl makes tossing easier. Two large spoons work well.
Technique and ingredients:
Choose tomatoes that are ripe yet firm. Meatier varieties hold their shape and release less liquid. Mix the dressing until the sugar fully dissolves so the flavor spreads evenly. Chilling helps the tomatoes absorb the dressing while the onion softens just a little. Grind pepper at the end, even right on the plate, to keep its aroma vivid.
Variations and ideas:
- Balkan touch: add cucumber and a little crumbled feta.
- Mediterranean twist: add a few olives, extra virgin olive oil, and fresh basil or oregano.
- Adjust the acidity: swap some of the vinegar for apple cider vinegar if you prefer a gentler taste.
- Color and crunch: fold in thin bell-pepper strips or use a mix of red, yellow and orange tomatoes.
- Make it a light meal: add toasted bread cubes for a simple panzanella-style salad.
Serving and storage:
Serve chilled but not ice cold. The salad pairs well with grilled meats, fish or simple boiled potatoes. For a light supper, enjoy it with fresh baguette and a drizzle of good oil. Store leftovers in an airtight container in the fridge until the next day. For extra crispness, keep the tomatoes and onion separate and add the dressing just before serving. The juices left in the bowl make a great base for another quick dressing - whisk with a little oil and a few herb leaves.
