Cut tomatoes into large slices. Large, so that the salad, when infused, lets in less juice and does not turn into porridge.
Cut the onion into half rings.
Finely chop the chili pepper and garlic. Season with balsamic vinegar and soy sauce. Let it stand for 5 minutes so that the pepper and garlic are marinated.
Add ground black pepper and linseed oil.
Mix the salad dressing well.
Mix tomatoes and onions, add herbs, season with dressing, mix well, sprinkle with flax seeds and let stand for 10-15 minutes.