“Let’s make Wurstsalat,” my Omi (German for Grandma) said through her thick accent over the phone, as we tried to decide what we would cook together when she visited.
“Okay, what’s in that?” I asked her. Wurst is German for sausage, and salat, obviously, for salad. I was expecting a big bowl of bratwurst with some kind of German dressing. Yes please.
“Well, it’s ring bologna, tomatoes–”
“Nope.”
I cut her off before she could finish telling me the ingredients. First of all, of all the German wursts, you want to use bologna? BOLOGNA? No way. That stuff is gross. Also, big pieces of tomatoes aren’t my thing. Sorry, Omi.
That’s what I explained to her, but, as shouldn’t be surprising to anyone who has ever met my Omi, we wound up making Wurstsalat anyway. The woman doesn’t budge, I tell you.
It’s a good thing, though, because I actually liked this. Maybe even loved it. It’s a seriously easy dish to throw together, requires no cooking, and it’s big on flavor. Ring bologna is surprisingly good, and although it has a similar flavor and texture as American bologna, it is significantly tastier and a bit more like sausage than its counterpart.
This German Bologna Salad would be great at barbecues, picnics, or get-togethers during warm weather days. It also makes a fantastic anytime meal, snack, or side dish with no fuss! Enjoy!
Omi’s Wurstsalat (German Bologna Salad)
- Prep Time: 5 mins
- Total Time: 5 minutes
Description
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.
Ingredients
- Ring bologna, sliced and then cut into strips
- 1 red pepper, sliced and then cut into strips
- 1 sweet onion, diced
- 5 vine-ripened tomatoes, sliced and cut in half
- 4 oz sharp white cheddar, cut into small cubes
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- 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.
- Refrigerate for at least an hour before serving to allow flavors to meld.
- Category: Side
- Cuisine: German
This is a WONDERFUL recipe. I added half of the olive oil (as I don’t like things too oily), but in the end I don’t think it needed any at all. Definitely will make again. ๐
Is ring bologna small around like, hot dogs or sausage? We buy German bologna at the deli – guess it’s not the same?
Ring bologna is exactly that…bologna tied into a ring. It is more like kielbasa in it’s girth. Probably an inch and a half wide,or so. I have used prepackaged thick cut bologna as well as deli sliced garlic bologna. All are really tasty in this recipe.
I hate it when you don’t give the serving size. I live alone and would like a measuring stick to determine how far to cut it down.
This is a fantastic dish. Too bad you approached her suggestion with such negativity. These recipes are the kind that will die out if not passed on generation to generation. Thank you so much for posting this. I haven’t ever seen a person that doesn’t hoover it up. I only wish i found this site sooner!
I think it taste better with German Vinegar, Tafel essig, may be hard to find in some cities.