Summer salad with tomato dressing

Name: Summer salad with tomato dressing
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 750 g waxy potatoes; 250 g Cutting beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1.25 kg ripe tomatoes; 2 Garlic cloves; 5-6 Stem(s) Oregano; 2 TABLESPOONS White wine vinegar; 6-7 TABLESPOONS Oil (e.g. olive oil); 2 medium-sized onions; 4 discs Bacon

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

750 g waxy potatoes
250 g Cutting beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1.25 kg ripe tomatoes
2 Garlic cloves
5-6 Stem(s) Oregano
2 TABLESPOONS White wine vinegar
6-7 TABLESPOONS Oil (e.g. olive oil)
2 medium-sized onions
4 discs Bacon

Directions

1
Wash the potatoes and cook for about 20 minutes. quench, peel, let cool down
2
Clean, wash and cut the beans into pieces. Steam in boiling salted water for 12-15 minutes. Quench, drain, let cool down
3
Marinade: Wash 500 g of tomatoes, carve crosswise and blanch. Quench, skin, remove seeds. Peel garlic. Wash and pluck oregano. Puree finely with tomatoes and garlic. Stir in vinegar and 4-5 tablespoons of oil. Seasoning
4
Wash the remaining tomatoes and cut them into pieces. Peel onions and chop them roughly. Mix both with beans and marinade. Let it steep a little bit
5
Dice the potatoes. Fry bacon in a pan without fat until crispy. Remove. Heat 2 tablespoons of oil in the bacon fat. Fry the potatoes until golden brown all around, season with salt and pepper. Fold into the salad. Break the bacon into pieces and sprinkle over the salad
6
Drink: cold beer