Hungarian Tomato Salad with Dill Vinaigrette Recipe – Hungarian Special
The Hungarian Spice Breakfast Bowl is a hearty and flavorful dish that combines roasted potatoes, scrambled eggs, fresh avocado, and cherry tomatoes. Seasoned with sweet Hungarian paprika and sumac, this bowl offers a delightful blend of spices that awaken the senses. It’s a perfect start to your day, providing a balance of protein, healthy fats, and complex carbohydrates. Whether you’re looking for a filling breakfast or a satisfying brunch, this dish brings the rich flavors of Hungarian cuisine to your table.
- Prep Time10 min
- Total Time10 min
For the Salad:
- 4 ripe tomatoes, sliced
- ½ red onion, thinly sliced
- ¼ teaspoon salt
For the Dill Vinaigrette:
- 3 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- ½ teaspoon Hungarian paprika
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Prepare the Tomatoes:
Place the sliced tomatoes in a bowl and sprinkle with ¼ teaspoon salt to enhance their flavor.
Make the Dill Vinaigrette:
In a small bowl, whisk together vinegar, olive oil, sugar, paprika, dill, salt, and black pepper.
Assemble the Salad:
Add the sliced red onions to the tomatoes.
Pour the dill vinaigrette over the salad and toss gently to coat.
Serve:
Let the salad rest for 15 minutes to allow flavors to meld (optional but recommended).
Serve as a side dish with grilled meats, schnitzel, or stuffed peppers.
Recipe Notes:
Potato Preparation: Ensure the potatoes are cubed evenly to promote uniform roasting.
Spice Adjustments: Feel free to adjust the amount of paprika and sumac to suit your taste preferences.
Avocado Ripeness: Use ripe avocados for the best texture and flavor.
Serving Suggestions: Pair the breakfast bowl with a slice of crusty bread or a dollop of sour cream for added richness.
Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
