This traditional Hungarian simple and refreshing salad is made with fresh local tomatoes, cucumbers, Hungarian peppers, and onions. The dill vinaigrette is tangy with the fresh flavours of dill and parsley. This salad was created to represent the colours of the Hungarian flag.
This salad reminds me of when our family would visit my Grandmother for a Sunday dinner. When the vegetables were in season, this was one of the many salads she would make. Yes we could buy tomatoes, cucumbers and onions in the grocery store but Hungarian peppers were only available in the summer. Besides, this salad required fresh local tomatoes and cucumbers. Back then, Grandma didn’t use English cucumbers, instead she would have a few cucumber plants in her back yard and those were the ones she would add to this salad.
WHAT MAKES THIS SALAD SO GOOD
It’s the freshness that really makes this salad stand out. Fresh local tomatoes and they were usually the ones that were the best tasting. I don’t think I ever saw my Grandmother or Mom for that matter, use beef steak tomatoes. The cucumbers were usually the waxed, those are the ones that are used for pickling, and you allow them to grow larger and they have large seeds in them as well.
Hungarian peppers are one of my favourite peppers, and so were they a favourite for my Mom and Grandmother. They have a thinner skin and are soooo sweet. Sometimes you can find sweet banana peppers but be careful, most of the banana peppers are hot.
The vinaigrette is simple which most Hungarian salads are, and in this case, it is tangy with a hint of sweetness from adding alittle bit of sugar. The fresh parsley and dill really add a lot of flavour to this salad making it one of our favourites.
RECIPE INGREDIENTS
- Tomatoes
- Cucumber
- Hungarian peppers
- Onion
- Vinegar
- Sunflower vegetable oil
- Salt
- Pepper
- Sugar
- Dill
- Fresh parsley
HOW TO MAKE THIS DELICIOUS SALAD
In a large bowl, add the sliced tomatoes, cucumbers, peppers, and onion. Score the cucumber using a fork to create a design on the edges. In a measuring cup, whisk together oil, vinegar, salt, pepper and sugar, then add parsley and dill, whisk until well combined then pour over the salad. Toss until well combined.
Transfer to a serving bowl and allow to sit for about 30 minutes. Then garnish with fresh dill. Serve with Hungarian Crispy Patties, or your favourite grilled or roasted meats and poultry.
Hungarian Tomato Salad with Dill Vinaigrette
Equipment
- large bowl
Ingredients
- 3-4 large fresh tomatoes, sliced
- 3/4 -1 English cucumbers, scored and sliced
- 2 Hungarian sweet banana peppers, sliced
- 1/2 onion, diced
- 2 tbsp parsley, chopped
- 2 tbsp dill, chopped extra for garnishing
- 3 tbsp organic sunflower vegetable oil
- 3 tbsp vinegar
- 1 tsp Himalayan salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Instructions
- In a large bowl, add the sliced tomatoes, cucumbers, peppers, and onion. Score the cucumber using a fork to create a design on the edges.
- In a measuring cup, whisk together oil, vinegar, salt, pepper and sugar, then add parsley and dill, whisk until well combined then pour over the salad. Toss until well combined.
- Transfer to a serving bowl and allow to sit for about 30 minutes. Then garnish with fresh dill.
- Serve with Hungarian Crispy Patties, or your favourite grilled or roasted meats and poultry.
