Spanish-Inspired Tomato Salad
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.Advertisement
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.
Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, caperberries (or capers) and chopped anchovies; gently stir to combine.
Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.
Make Ahead Tip: The fried breadcrumbs (Step 2) will keep, airtight, at room temperature for up to 1 day.
Tips: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.
1/2 starch, 1 vegetable, 2 1/2 fat