Tomato and Bell Pepper Salad with Paprika
Tomatoes and bell peppers provide water, potassium, and vitamin C, so the salad feels fresh and light even without complicated sauces. Paprika makes the flavor more expressive and ties the vegetables to Hungarian cooking. This is a simple cold keto salad for meat, eggs, and home dinners without heaviness.
Cut the tomato (360 g) into large wedges, the bell pepper (200 g) into wide strips or cubes, and the onion (50 g) into very thin half-rings. Finely chop the parsley (5 g).
In a separate bowl, mix the olive oil (30 g), 6% vinegar (5 g), paprika (2 g), salt (3 g), and black pepper (1 g). Stir until the spices are evenly dispersed in the dressing.
Combine the tomato (360 g), bell pepper (200 g), and onion (50 g) in a salad bowl, pour over the dressing, and toss gently. Sprinkle the parsley (5 g) on top.
Serve the salad right away or after a short chill. It pairs especially well with fried meat, eggs, and simple keto dinners.
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