Spanish-Inspired Tomato Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Spanish-Inspired Tomato Salad

http://www.eatingwell.com/recipes/spanish_tomato_salad.html

From EatingWell:  July/August 2010

This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes—any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.

Makes 8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.
  2. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.
  3. Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, caperberries (or capers) and chopped anchovies; gently stir to combine.
  4. Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

Nutrition

Per serving : 188 Calories; 14 g Fat; 2 g Sat; 10 g Mono; 3 mg Cholesterol; 14 g Carbohydrates; 4 g Protein; 3 g Fiber; 402 mg Sodium; 476 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

Tips & Notes