This refreshing, chopped summer Tomato Salad is a perfect, foolproof side dish. Fresh, juicy tomatoes combined with crunchy bell peppers, red onions, a hint of fresh garlic (optional) are served in a sweet, tangy, and slightly smokey dressing. Simple and delicious!
This recipe is perfect all year long, but especially during the summer months when tomatoes are ripe and at their most flavorful.
You’ve heard me talk a lot about my Oma’s cooking. She’s the one who passed on her love for cooking, baking and hosting. Be sure to try Oma’s classic cucumber salad or her amazing Bee Sting Cake (Bienenstich)!
But I digress. This tomato salad is my mom’s signature salad. It’s the one she’d bring to every party, family barbecue, or birthday bash. It’s been a family favorite for decades and I hope you’ll love it, too.
What You’ll Need
- Bell Pepper
- Red Onion
📌 PIN THE GERMAN TOMATO SALAD
HERE TO SAVE FOR LATER!
How To Make Tomato Salad
This is a real simple summer salad.
- Chop the bell peppers and red onions. I like to coarsely chop the ingredients for this salad, but you can finely chop if that’s your preference.
- Unlike other tomato salads, in this recipe, you are not removing the seeds. We want the juices to dilute the dressing. The natural juices of the tomato helps to perfectly balance the flavors. This way it’s neither too sweet, too tangy, nor too smokey.
- Toss the tomatoes, red onions, and bell peppers in a large bowl. Add minced garlic if desired.
I generally use a shallow bowl because once upon a time a restaurant chef told me that flavors unfold better in shallow bowls. I don’t know if that’s science or opinion but it’s something I’ve adopted when making salads.
Making the dressing is just as easy.
- Combine olive oil, lemon juice, mustard, sugar, and the smoked sweet paprika in a small bowl.
- Whisk until all of the ingredients have dissolved. Pour the dressing over the salad.
Allow the salad to rest for 15-30 minutes before serving. This allows the flavors to mix and unfold. Season with salt if desired, but it’s often not necessary
This salad can easily be made a day in advance. Remove it from the fridge 15 minutes before serving.
Tomato salad will keep for 2-3 days in the fridge. You may want to add some salt to enhance the flavor.
This salad gives me the opportunity to tell you about one of my favorite condiments: Düsseldorf Mustard! If you get a chance grab a jar or two at your local supermarket (around here larger supermarkets carry it).
When it comes to Düsseldorf mustard I am 100% biased … because I was born in Düsseldorf!
This style of mustard is flavorful without being overly spicy. Similar to a Dijon mustard it strikes the perfect balance between tangy and sweet. It’s If you can’t find it, use yellow or Dijon mustard. It will work as well.
More Simple Summer Salads
- Watermelon and Orange Salad
- German Potato Salad (cold)
- Amish Macaroni Salad
- Bacon Ranch Pasta Salad
- Creamy Cucumber Salad
- In a small bowl combine olive oil, lemon juice, mustard, and smoked sweet paprika. Whisk until well combined.
- Combine chopped tomatoes, red bell peppers, red onions, and smashed garlic.
- Pour dressing over the salad and combine well. If desired season with salt and pepper. Chill for 15-30 minutes.