Tomato and potato salad with tomato vinaigrette

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for about 20 minutes. Clean, wash and cut the beans into pieces. Steam beans in little boiling salted water covered 12-15 minutes. Quench beans briefly, drain and let them cool down.

2. 2

   Potatoes also briefly rinse and peel off the skin. Let the potatoes cool down. Wash 500 g tomatoes, carve them crosswise and blanch them in boiling water for about 1 minute. Quench the tomatoes briefly and peel the skin.

3. 3

   Cut the tomatoes into quarters and remove the seeds. Peel garlic. Finely mash tomatoes, garlic and oregano. Then stir in vinegar and olive oil. Season tomato vinaigrette with salt and pepper. Leave bacon in a large pan without fat until crispy.

4. 4

   Take out and drain on kitchen paper. Break the bacon into pieces. Dice potatoes. Heat 2-3 tablespoons of sunflower oil in bacon fat. Fry potato cubes in it until golden brown. Season with salt and pepper.

5. 5

   Let it cool down a little. Wash the remaining tomatoes, cut 500 g into slices and dice the rest. Peel and roughly dice the onions. Line a large plate with tomato slices. Mix potato cubes, diced tomatoes, beans and onions and arrange on the tomato slices.

6. 6

   Spread bacon over it. Pour tomato vinaigrette over it and garnish with oregano if desired.

Nutrition Facts

KCAL
320 kcal

CARBS
35 g

FATS
16 g

PROTEINS
8 g