Madagascan Tomato Salad

20 min·126 ViewsTranslated
Madagascan Tomato Salad

perfect with any rice dish or as an appetizer

Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
226kcal

4 Portions · 370 g

Protein
4 g
Carbohydrates
16 g
Fat
14 g
Fiber
6 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Beef tomato300 grams
  • Red Onion1
  • Leek1 stem
  • Olive Oil1 tablespoon
  • Salt1 teaspoon
  • Black Pepper1 pinch
  • Sugar1 pinch

Instructions

  1. 1

    Peel and deseed the tomatoes. Keep the seeds in a separate bowl.

  2. 2

    Cut the tomatoes into small cubes.

  3. 3

    Peel the onion and cut it into small cubes as well.

  4. 4

    Finely chop the spring onion or chives.

  5. 5

    Mix the three ingredients.

  6. 6

    Then strain the seeds. Mix the liquid from the seeds into the tomato salad. You can discard the seeds once all the liquid is out.

  7. 7

    Season with salt and pepper.

  8. 8

    Finally, refine with olive oil and serve.

  9. 9

    The salad goes well as a side dish with meat or as an appetizer.

  10. 10

    Enjoy your meal!!!

Recommended recipes

Can't Decide What to Cook?

Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.