Spanish Salad with Tomatoes, Cucumber and Green Olives Recipe
A very simple yet full‑flavored salad made with ripe tomatoes, crunchy cucumber and salty green olives. In Spain, similar bowls of vegetables appear on the table almost every day in summer, as a side to lunch or a light dinner on hot days. The taste is a bit like Greek salad, but without cheese and with more olive oil and olives.
Prep Time
15 min
Total Time
15 min
Servings
3
Ingredients
- tomatoes - 3 piece
- cucumber - 1 piece
- olives green - 12 piece
- onion - 0.5 piece
- olive oil - 3 tablespoons
- wine vinegar - 1 tablespoon
- oregano dried - 0.5 teaspoons
- salt
- black pepper freshly ground
Main Ingredient:
tomatoes
Preparation
- Wash the tomatoes and cut them into larger cubes or wedges. If they have very hard cores, you can remove them.
- Wash the cucumber, peel it if needed, and slice into half‑moons. Peel the onion and slice it into thin slivers.
- Slice the olives or leave them whole if they are small.
- In a large bowl, combine the tomatoes, cucumber, onion and olives.
- In a small bowl, mix together the olive oil, vinegar, oregano, a pinch of salt and pepper. Whisk well with a fork until you have a smooth dressing.
- Pour the dressing over the vegetables and gently toss with a spoon so you don’t crush the tomatoes. Taste and adjust the seasoning with more salt and pepper if needed.
- Leave the salad to stand at room temperature for 5–10 minutes so the flavors meld, then serve.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli zostanie, przechowuj ją w lodówce w zamkniętym pojemniku i zjedz następnego dnia, licząc się z tym, że warzywa będą bardziej miękkie.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
