Andalusian Tomato Salad
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
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
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Layer the salad in a serving bowl as follows: first the tomatoes, then the’ onion, followed by the peppers, and then the olives.
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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.
2005 Diane Kochilas
