Spanish Tomato, Olive and Red Onion Salad Recipe
This is one of those simple Spanish salads you can make in just a few minutes, and it tastes like summer on a terrace. Ripe tomatoes, salty olives and gently spicy red onion are bathed in good olive oil and a splash of vinegar. It’s a bit like a Greek salad, but without the cheese – with more focus on the olive oil and tomatoes.
A minimalist Spanish-style salad that shows how a few good ingredients – ripe tomatoes, quality olive oil and a touch of vinegar – can create a dish full of sunny flavor in minutes.
Chef's tips
Use the best tomatoes and olive oil you can find – this salad is all about their taste. Don’t chill the tomatoes before making the salad; they have more flavor at room temperature. Season the dressing boldly so it doesn’t get lost once it coats the juicy tomatoes.
How to serve
Serve in a shallow dish so the tomatoes sit in a pool of their juices and olive oil. Offer fresh bread on the side for dipping. It pairs beautifully with tapas, grilled seafood, tortilla española or simply a glass of chilled white wine or sangria.
Ingredients
- tomatoes - 4 piece
- red onion - 0.5 piece
- olives - 60 g
- olive oil - 3 tablespoon
- wine vinegar - 1 tablespoon
- oregano - 0.5 teaspoon
- salt -
- black pepper -
Preparation
- Wash the tomatoes and cut them into larger pieces – into wedges or thick slices, depending on their size. Transfer to a bowl.
- Peel the red onion and slice it into very thin slivers. If it’s very sharp, you can cover it with cold water for 5 minutes and then drain – it will be milder.
- Slice the olives or simply cut them in half.
- In a small bowl, mix the olive oil, vinegar, oregano, a pinch of salt and pepper. Taste the dressing – it should be slightly tangy and well seasoned.
- Add the onion and olives to the bowl with the tomatoes, pour over the dressing and mix very gently so you don’t crush the tomatoes.
- Leave the salad to stand for 5–10 minutes at room temperature so the tomatoes release their juices and combine with the olive oil. Serve immediately.
Storage
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce do następnego dnia – pomidory zmiękną, ale nadal będą dobre jako dodatek do kanapek.
