Spanish Pimiento and Tomato Salad
Spanish Pimiento and Tomato Salad
This light and refreshing salad is effortlessly prepared and pairs perfectly with heartier main courses. While I recommend making your own pimientos, they are also readily available in jars for convenience.
Ingrediënten
Serves 4 to 6 / Preparation: At least 2 hours in advance
- 2 pimientos or jarred roasted red peppers, cut into thin strips
- 1 small onion sliced into thin rings
- 4 medium tomatoes each cut into 8 wedges
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon sugar
- 3 anchovy fillets finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
- 12 or more black olives preferably Spanish, for garnish
Instructies
- Arrange the pimiento strips in layers in a shallow, flat-bottom serving bowl.
- Place the onion rings evenly over the pimientos.
- Create an attractive design by arranging the tomato wedges on top of the onions.
- Season the salad with salt and freshly ground black pepper to taste.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, sugar, a pinch of salt, freshly ground black pepper, and finely chopped anchovies.
- This delightful vinaigrette adds a unique flavor to the salad.
- Drizzle it evenly over the salad.
- Sprinkle the Spanish Pimiento and Tomato Salad with finely chopped fresh flat-leaf parsley for a burst of freshness and color.
- Decorate the salad with 12 or more black olives, preferably Spanish, for an authentic touch.
- Refrigerate the salad for at least 2 hours before serving.
- Chilling enhances the flavors and makes it a delightful, cold dish.
Notes / Tips / Wine Advice:
Enjoy your Spanish Pimiento and Tomato Salad – a simple and refreshing addition to any meal!
