Tomato Salad

Tomato and red onion slices marinated in white vinegar and seasoning.

Tomato and red onion slices marinated in white vinegar and seasoning.

I believe my mother came up with this recipe, which technically makes it “Hungarian” however I didn’t want to title it “Paradicsom Saláta” because 1. Nobody would know what it is and 2. It’s not really a traditional Hungarian recipe, so why give it a Hungarian name? I also don’t consider it special enough for it to merit having its own fancy name, anyway. It’s just a nice tomato salad to have as a side dish for rántott hús (schnitzel) or any other serving of meat you may have thrown on the barbecue that needs something on the side to be considered a full dinner! Because who the hell just eats schnitzel by itself? That’s no fun. You need some colour on your plate!!!

So this is my suggestion as an easy-to-make side dish using ingredients you probably already have. Although I must admit, the only reason I’m making this post is so I can remember that I have this as an option to serve as a side. But hey, if somebody else likes it, then I’d be killing be killing two birds with one stone! (´・ω・`)

Don’t worry, it’s not a soup or anything. You’re meant to serve it by taking out the tomato slices from the container with a fork, so the liquid doesn’t come out with it. Kind of like what normal people do with pickles!

Ingredients
4 beef steak tomatoes
1 red onion
2 cups white vinegar*
1 cup water (or just until the tomatoes and onions are completely submerged)
Seasoning
1 tsp granulated sugar
1 tsp salt (or to taste)
1 tsp pepper

Steps
1. Dice the red onion, and add it to your serving bowl.
2. Cut the tomatoes up into thin circular pieces, and add them to the serving bowl.
3. Add your sugar, salt, and pepper, then mix up the chopped ingredients in the bowl with a spoon.
4. Pour your vinegar onto the ingredients. Taste and adjust the seasoning, then add enough water so that the ingredients are completely submerged in liquid.
5. Serve with a large fork or a or for better results let the bowl sit covered with plastic wrap (or a lid) in the fridge for 2-3 hours, but overnight is even better!

Notes:
Seasoning is up to you, but don’t go crazy; the vinegar itself makes the tomatoes pretty strong and full of flavour already, especially when left to marinate overnight. Do not use balsamic or red wine vinegar, seriously, that’d be a huge waste of money. Use white vinegar because you can get it for cheap in very large quantities.

… Actually, balsamic vinegar would make it taste so much better. Use it when you have guests over! ☆*・゜゚・*(^O^)/*・゜゚・*☆

(paradichom, paradeechom, salata, shalata, rantott, rantot, hus, hoosh, hush)

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About Chef Treble

Feed me weird things.

Posted on August 31, 2015, in Original, Snacks & Sides, Vegetarian and tagged , , , . Bookmark the permalink. Leave a comment.

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