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Fast and tasty
Salad with black bread and tomatoes

Tomato and Rye Bread Salad

A simple salad from easy-to-find ingredients — tasty and effortless. For myself I usually make a version with tomatoes, dark rye bread, dill, and sour cream. My husband, though, prefers this one — with onion and olive oil.

Maria

Recipe author

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Composition / ingredients

Servings:

Tomatoes

300

Bread (rye)

150

Onion (red)

Dill (2 sprigs)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 24 % 6 g

Carbohydrates 64 % 16 g

136 kcal

GI: 24 / 0 / 76

Cooking method

Cooking time: 30 min

Step 1:

How do you make a salad with rye bread and tomatoes? For this tomato and rye bread salad you'll need: ripe, juicy tomatoes, a red onion, a few slices of dark rye bread (such as Borodinsky), dill, vegetable oil, ground black pepper, and salt.
Step 2:

Wash and dry the tomatoes and cut them into wedges. Peel the onion and slice it into half-rings.
Step 3:

If you like, you can lightly toast the bread in a dry skillet, a toaster, or the oven.
Step 4:

Cut the bread into sticks.
Step 5:

Wash, dry, and finely chop the dill.
Step 6:

Get the vegetable oil ready. You can use olive oil, as I do, or sunflower oil — ideally unrefined, which makes the salad far more fragrant and tasty.
Step 7:

In a salad bowl, combine the tomatoes, bread, onion, and dill. Season with salt and pepper and dress with the oil. Toss gently.
Step 8:

Let the salad rest for 5–7 minutes, then serve. Enjoy!

It's best not to add garlic to this salad — it would overpower the other ingredients; the sharpness of the onion is plenty. You can use a regular yellow onion instead of red. To tame the onion's bite, marinate it in vinegar for 15 minutes, then rinse with water. You can also use wheat bread or various croutons — say, tomato-and-herb flavored, or plain neutral ones.
An easy way to peel tomatoes: wash them, score a shallow cross on top with a sharp knife, and drop them into boiling water for 1–2 minutes. Remove, cool slightly, and slip off the skins.
To keep your eyes from stinging while slicing onions, rinse the onion and the knife in cold water. Your cutting board won't hold the oniony smell if you rub it with a piece of lemon before cutting.