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Spanish-Inspired Tomato Salad

July/August 2010

Your rating: None Average: 4.2 (19 votes)

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.



READER'S COMMENT:
"This salad was so scrumptious that I have already made it three times to bring to potlucks! I added chopped cucumbers to the salad, which made it fresher! Scrumptious salad and a total hit! Smoked paprika lends an added dimension of...
Spanish-Inspired Tomato Salad  Recipe

Makes: Makes 8 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 5 cloves garlic, minced
  • 1 teaspoon paprika, preferably smoked
  • 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
  • 3 tablespoons sherry vinegar or red-wine vinegar
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 pounds tomatoes, cut into wedges
  • 1 cup chopped fresh parsley
  • 16 caperberries (see Tips) or 1/4 cup capers, rinsed
  • 6 anchovy fillets, chopped, plus more whole fillets for garnish

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.

Tips & Notes

  • 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.

Nutrition

Per serving: 188 calories; 14 g fat (2 g sat, 10 g mono); 3 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 402 mg sodium; 476 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (41% dv)

Carbohydrate Servings: 1

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


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