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Balkan Summer Tomato Salad

Veganized Balkan Salad taken to the next level

Prep Time10 mins

Course: Appetizer

Cuisine: Balkan

Keyword: tomato salad

Servings: 4

Ingredients

• 4 tomatoes large
• 1 red onion medium sized, finely chopped
• 1 cup parsley roughly chopped
• 1 tsp Dijon mustard
• 2 tbsp olive oil extra virgin
• salt
• pepper

Instructions

TOMATOES

• Place the tomatoes in the basket of a salad spinner or in a large fine mesh strainer set over a mixing bowl. Add 1 tsp salt and toss to coat the tomatoes in the salt. Let the tomatoes drain for 10 minutes. Toss the liquid.
  
  

VINAIGRETTE

• To a small bowl, add the olive oil, Dijon mustard and a generous pinch of salt and pepper each. Whisk until smooth. Taste and adjust as needed.
  

SALAD

• To a small bowl, add chopped onion, parsley, tomatoes and vinaigrette. Toss to combine.
  
  
• Best enjoyed right away. Not freezer-friendly.

I call this salad a “Balkan salad” although (and I am greatly aware of it), they don’t have so much in common. Apart from the tomatoes, salt and pepper. It’s the word “Balkan” that makes my heart jump to excitness of summer, vegetables that have a much more intense flavour there than they ever do in Germany. Oh and parsley. Once I started (successfully) growing it on my own balcony, it changed my world. Nothing from any store compares to what real parsley taste like.

Well, to conclude: Visit Serbia! Definitly not a lot to offer for the vegan palate but an amazing country in any other aspect.