Andalusian Tomato and Pepper Salad
This delightful recipe originates from Cádiz, where the freshest vine-ripened tomatoes and sweet green and red frying peppers shine. To preserve the vegetables’ natural flavors, this recipe emphasizes the use of fruity extra-virgin olive oil.
Ingredients
Serves 6 / Preparation: At least 2 hours in advance
- 1 pound medium ripe tomatoes seeds removed and diced into 1/2-inch pieces
- ½ pound green frying Italian peppers, cores and seeds removed, diced into 1/2-inch pieces
- 1 small onion thinly sliced (approximately 1/3 cup)
- 2 ounces canned or jarred white or light meat tuna drained and separated into chunks
- ¼ cup fruity extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a medium-sized bowl, combine the diced tomatoes, green peppers, sliced onion, and chunks of tuna.
- This medley of fresh ingredients forms the base of the salad.
- In a separate small bowl, whisk together the fruity extra-virgin olive oil, sherry vinegar (or red wine vinegar), and season with salt and freshly ground black pepper to taste.
- The dressing adds a layer of rich, fruity flavor to the salad.
- Gently fold the dressing into the salad, ensuring all the ingredients are evenly coated.
- Refrigerate the Andalusian Tomato and Pepper Salad for at least 2 hours to let the flavors meld and develop.
Notes / Tips / Wine Advice:
Serve it chilled for a refreshing dish.
Enjoy your Andalusian Tomato and Pepper Salad, a taste of Cádiz’s vibrant flavors and freshness!
