Easy German Tomato Salad (Tomatensalat)

4.38 from 8 votes

A simple tomato salad recipe with basil, parsley and garlic. The salad is finished off with a honey and balsamic vinegar dressing.

Course Side Dish, Starter

Cuisine German

Prep Time 10

Cook Time 5

Servings people

Calories 540kcal

1 lb tomatoes about 5 medium-sized tomatoes
3 tablespoon olive oil
2 tablespoon white balsamic vinegar can be substituted with white wine vinegar for a tarter taste.
½ teaspoon garlic optional - about ½ garlic clove finely chopped
1 ½ teaspoon honey can be substituted with sugar
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoon spring onions/scallions finley chopped
3 tablespoon basil freshly chopped, can be substituted with 1 teaspoon dried basil - about 10 gr / 0.5 oz
1 tablespoon parsley freshly chopped can be substituted with ½ teaspoon dried parsley - about 5 gr / 0.17 oz

Add the olive oil, vinegar, garlic, honey, salt and pepper into a bowl and stir until the honey has dissolved. (You can prepare this dressing up to three days in advance).

Firstly wash the tomatoes and then remove the stems if required. Now you can slice them in half to extract the trunk and then chop them into bite-size pieces (about 2 cm chunks). There is no need to deseed the tomatoes.
First remove the outer, dry leaves of the scallion/ spring onion. Chop off the wilted tips of the vegetable. Now chop the spring onion finely in small rings until the root base is. Discard the root. Remove the parsley and basil leaves from the stems and finely chop them too.
Place all ingredients (tomatoes, spring onions, basil, and parsley) in a bowl and pour over the dressing. Mix everything until combined.
You can either serve it straight away or leave it to rest in the fridge. Please note that the garlic flavor intensifies the longer you leave it to rest.

The serving size is meant for up to 4 people as a side dish.

Prepare ahead

This salad can be made up to 4 hours in advance. I would not leave it overnight, as the tomatoes do go soggy overnight.

Leftovers can be stored in the fridge for up to three days. The tomatoes might go soggy but it will still taste delicious.