Spanish Tomato, Pepper and Onion Salad with Olive Oil Recipe
This simple salad of tomatoes, peppers and onions is the essence of the Spanish summer table – plenty of vegetables, good olive oil and a touch of vinegar. In Spain, similar bowls of salad are placed in the middle of the table as a side for grilled fish, meat or simply to eat with bread. The taste is fresh and juicy, and making it takes less time than heating a pan.
A classic Spanish-style salad that showcases ripe summer vegetables with minimal effort, relying on good olive oil and simple seasoning for maximum flavor.
Chef's tips
Use the best-quality ripe tomatoes you can find, as they are the star of the dish. Don’t skip the resting time before serving – it creates a delicious, flavorful juice that’s perfect for mopping up with bread.
How to serve
Serve in a large shallow bowl so the vegetables and their juices spread out. Offer crusty bread on the side and, if you like, extra olive oil and vinegar on the table so everyone can adjust the flavor to their taste.
Ingredients
- tomatoes - 4 piece
- pepper - 1 piece
- onion - 1 piece
- olives - 40 g
- olive oil - 3 tablespoons
- wine vinegar - 1 tablespoon
- oregano - 0.5 teaspoons
- salt
- black pepper
Preparation
- Wash the tomatoes and cut them into larger cubes or wedges. If they have very hard cores, you can remove them.
- Wash the pepper, remove the core and seeds, and cut into thin strips or small cubes. Peel the onion and slice it into very thin half-moons.
- Slice the olives or leave them whole if they are small.
- In a large bowl, mix the tomatoes, pepper, onion and olives.
- In a small bowl, combine the olive oil, vinegar, oregano, a pinch of salt and pepper. Whisk with a fork for about 20 seconds until the ingredients are well combined.
- Pour the dressing over the vegetables and gently toss so you don’t crush the tomatoes. Taste and adjust with more salt and pepper if needed. Set aside for 5–10 minutes so the vegetables release their juices and the flavors meld.
Storage
Sałatka najlepiej smakuje świeża, tego samego dnia. Jeśli coś zostanie, przechowuj w lodówce i zjedz następnego dnia, licząc się z tym, że warzywa będą bardziej miękkie i puszczą więcej soku.
