For the tomato salad, scald the tomatoes very briefly, peel and cut into thin slices. Cut the spring onions into thin slices as well. For the marinade, mix the balsamic vinegar with olive oil and season with salt, pepper and a pinch of sugar.
Add the sliced basil leaves. Arrange the tomato slices on each plate in a fan shape, sprinkle with spring onions and pour the marinade over them.
Preparation Tip:
You can also make the tomato salad with normal onions.
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