WURSTSALAT (GERMAN BOLOGNA SALAD)

Russ Myers

By
@Beegee1947

Germans love their wurst, so naturally, there are many variations of Wurstsalat. This version combines ring bologna, red pepper, onion, tomato, and cheese in an oil and vinegar dressing for a delicious salad that is much lighter than its mayonnaise-dressed alternatives.


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Comments:

Serves:

4 Servings

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

2 lb
german bologna (or regular bologna if not avail); sliced
1 large
red pepper, sliced and then cut into strips
1 large
sweet onion, diced
5 large
vine-ripened tomatoes, sliced and cut in half
4 oz
sharp white cheddar, cut into small cubes
3 Tbsp
olive oil
3 Tbsp
red wine vinegar
salt and pepper, to taste

Directions Step-By-Step

1
In a large bowl, toss the ring bologna, red pepper, onion, tomatoes, and cheddar.

Slowly add the olive oil, red wine vinegar, salt, and pepper, and continue to toss until well combined.

Taste and add more salt and pepper, if necessary.
2
Refrigerate for at least an hour before serving to allow flavors to meld.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: German