Spanish-Inspired Tomato Salad
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.
- 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
- 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.
- 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.
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.
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
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- July/August 2010