Summary

Ingredients

• 75 g almond (s)
• 1 teaspoon oil
• salt and pepper
• sugar
• 4 tomato (s) approx. 100 g each
• 1 bunch spring onion (s)
• 1 small salad
• 4 tablespoon vegetable oil
• 4 tablespoon vinegar (white wine vinegar)
• 2 stalks dill

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Instructions

1. Skin the almonds. Roast the almonds in 1 teaspoon of hot oil until golden brown and sprinkle with salt.
2. Clean the tomatoes, spring onions and lettuce, then wash. Cut tomatoes into slices. Finely cut the spring onions into rings. Pluck the lettuce into small pieces.
3. Beat white wine vinegar with salt, pepper, a little sugar and 4-5 tablespoons of oil.
4. Arrange the prepared salad ingredients on plates. Drizzle with the marinade. Wash and pluck the dill. Serve the tomato salad garnished with almonds and dill.
5. Tip: Almonds with skin are cheaper and stay fresh longer. Would you like to save time, buy peeled almonds or salted almonds right away.