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Fresh Summer Tomato Salad

By Debrah Mosimann of Swiss Woods

Summer and tomatoes are almost synonymous. The first of these beauties ripen around the 4th of July and continue giving fruit until frost. There is nothing to compare to the sweet juiciness of a sun ripened warm freshly picked tomato. When we no longer could keep up with an acre garden I stopped raising everything but tomatoes and lettuce. This year all of my tomatoes are heirloom varieties some started from last years seed by my sister Joanna. Howard German and these wonderful green ones grew prolifically. When I need more than I can grow the Amish stand down the road has plenty more.

This tomato salad is a show stopper. I served it at both of our daughters wedding and folk are still asking me for the recipe.
Aromat and Maggi are both Swiss seasonings. Maggi is a liquid made of the herb lovage and widely available. I found my last bottle in an Asian grocery store where they had shelves of it! Aromat is a seasoned salt and also pretty available.  They add that certain something to this salad.
Notice the beautiful green of these heirlooms. They are sweet and full of flavor.

Ingredients:

  • 3 large heirloom tomatoes
  • 1 small onion
  • chives
  • parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Aromat (Swiss seasoned salt)
  • 1/2 teaspoon Maggi seasoning
  • ground pepper

Instructions:

  1. Clean, core and slice the tomatoes in ½ inch thick slices. Arrange in the serving dish.
    Dice the onion and then distribute over the tomatoes.
    Chop the chives and parsley and sprinkle over the tomatoes and onion.

  2. In a small bowl combine the mayonnaise, vinegar, olive oil and seasonings and whisk till smooth. It should be a heavy liquid. If too thick add a bit more oil and vinegar.
    Pour over the tomato and onions.
    Serve room temperature

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