Tomato and Pepper Salad, Cádiz Style
Picadillo a la Gaditana
Ingredients
- 1 pound ripe tomatoes diced into ½-inch pieces
- ½ pound green bell peppers deseeded and chopped into ½-inch pieces
- 1 small red onion thinly sliced (about ⅓ cup)
- 2 ounces canned tuna in water drained and broken into chunks
- ¼ cup extra-virgin olive oil fruity variety
- 2 tablespoons sherry vinegar or red wine vinegar
- Salt
- Freshly ground black pepper
Instructions
- In a medium-sized mixing bowl, combine the diced tomatoes, chopped green bell peppers, sliced red onion, and tuna chunks.
- In a separate small bowl, whisk together the extra-virgin olive oil, vinegar, salt, and black pepper to make the dressing.
- Gently fold the dressing into the tomato, pepper, onion, and tuna mixture until well coated.
- Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
Notes & Wine Advice
Enjoy the vibrant flavors of ripe tomatoes and sweet peppers!
Nutrition values
Calories: 120 kcal