Wednesday, February 8, 2012

Spanish Tomato Salad

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The other day when I made Picadillo, I wanted to serve it with a side that complimented the flavors of the beef. Tomatoes are one of our go-to side dishes, so I pretty much knew from the get-go that I'd be making some sort of tomato salad.

After doing a quick search online, I decided on this Spanish Tomato Salad. The flavors worked so well together and it went really well with the Picadillo. The mixture of olive oil, garlic and paprika that I made beforehand made the house smell amazing. I've never thought of putting that combination together, but it definitely worked. This salad is best served with some bread because you'll want to soak up all those delicious flavors. Enjoy!

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Printable Recipe 


  • 1/3 cup canola oil
  • 5 cloves garlic, minced
  • 1 tsp. paprika
  • 3 tbsp. sherry vinegar or red-wine vinegar or white vinegar
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 3 pounds tomatoes, cut into wedges
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, rinsed

  • Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

    Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley and capers; gently stir to combine.

    Transfer the tomato salad to a platter. Serve with bread for dipping.

    Source: Adapted from Eating Well

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