Here’s An Easy German Tomato Salad That’s Quick to Whip Together!
We love all of the above recipes – and our German tomato salad recipe is no different!
There are different versions of German tomato salads – some with basil, some without. Some tomato salad recipes also include cheese such as feta or mozzarella, but ours doesn’t.
For us, this recipe would be a classic, easy version of tomato salad that is often made in the summer as a side dish for barbecues or other outdoor gatherings.
Lisa has had this salad – or slightly different versions of it – many times over the years since it is so easy to make.
For this tomato salad, you can use any tomatoes that have a slightly sweet taste to it and a firm consistency such as red grape tomatoes, tomatoes on the vine, cherry tomatoes, or cocktail tomatoes.
If you don’t want your salad to taste slightly sweet, you could also try it with other types of tomatoes. Just make sure that the tomatoes you use are still firm and not too soggy/soft – we just think the salad tastes better that way.
The highlight of this salad is fresh basil and we would recommend that you try making it with fresh basil.
However, if you don’t have any fresh basil available, you can also use dried basil or other salad herbs. Just make sure you use slightly less than you would with fresh basil.
As we mentioned, there are loads of variations to this tomato salad. If you want to make this salad slightly more filling and add different flavors, try adding mozzarella.
We are talking about the round, white mozzarella balls – not the “brick mozzarella cheese” which you can find in grocery stores in North America. You could also add garlic if you are a garlic lover.
When it comes to serving this tomato salad, we think it tastes better if you let it sit in the fridge for a few hours before serving. This allows the flavors to mingle in the bowl a tad longer.
As for storage, if you don’t eat all of the salad in one go, you can store it in the fridge in a container with a lid for 1-2 days.
The flavors will definitely mingle more the longer it sits – but the water content of the tomatoes and vinegar will also make it more and more soggy.
For more great types of salads – cold, warm, creamy, or fresh – check out these other recipes:
- Creamy Cucumber Salad – A creamy take on a classic cucumber salad
- German Cucumber Salad – This Gurkensalat recipe is fresher and loaded with fresh dill
- German Pasta Salad – A colorful German salad with ham, pickles, peppers, and more
German Tomato Salad (Tomatensalat)
- 5 medium-large tomatoes
- 1/2 medium-sized onion, finely chopped
- 1/3 cup fresh basil, chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
- salt and pepper, to taste
- Wash the tomatoes, remove the stem, and cut them into approx. 1/2 inch sized cubes. Place the tomato cubes into a bowl.
- Peel and finely chop the onion. Wash, dry, and chop the basil (remove the leaves from the hard stems first). Add onions and basil to the tomatoes.
- Mix the olive oil, balsamic vinegar, sugar, salt, and pepper in a small bowl. Drizzle this dressing over the tomatoes and mix. Add more salt and/or pepper to taste, if desired.
- Put the salad into the fridge to sit for a few hours for a more intense flavor or consume it right away.
- Make sure you use liquid balsamic vinegar and not the "glaze-version". We usually use classic Balsamic vinegar of Modena which can be found in many grocery stores.
- You can use any type of tomato that are slightly sweet and have a firmer texture. Just make sure to not use any that have an overly bland/watery flavor.
- You can use red or yellow onions for this recipe. If you’re not a fan of onions, you can also skip them completely. Also make sure to chop the onion very fine so it won’t overpower the other ingredients.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.