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Andalusian Tomato Salad

Cookbook

Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

Salads don’t get much simpler than this. It’s best to use locally grown organic vegetables for this. What’s at work in this recipe is a medley of different ingredients that make this simple dish an exercise in opposites: sweet tomatoes, onions, and peppers are countered by briny green olives, garlic, and vinegar.

6 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturegarlicky, herby, salty, savory, sweet

Type of Dishsalad

Ingredients

  • 4 large ripe tomatoes, cut into 6 wedges each
  • 1 Spanish onion, sliced into thin rings
  • 2 red bell peppers, cored, seeded, and cut into thin rings
  • 1/3 cup good-quality green olives, pitted if desired
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • ¼ cup finely chopped flat-leaf parsley

Instructions

  1. Layer the salad in a serving bowl as follows: first the tomatoes, then the’ onion, followed by the peppers, and then the olives.

  2. Whisk together the olive oil, vinegar, garlic, and salt and pepper to taste. Pour the dressing over the salad, let stand for 10 minutes at room temperature, sprinkle with the parsley, and serve.

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