This light and refreshing salad is effortlessly prepared and pairs perfectly with heartier main courses. While I recommend making your own pimientos, they are also readily available in jars for convenience.
Spanish Pimiento and Tomato Salad
This light and refreshing salad is effortlessly prepared and pairs perfectly with heartier main courses. While I recommend making your own pimientos, they are also readily available in jars for convenience.
Ingredients
Serves 4 to 6 / Preparation: At least 2 hours in advance
- 2 pimientos or jarred roasted red peppers, cut into thin strips
- 1 small onion sliced into thin rings
- 4 medium tomatoes each cut into 8 wedges
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 3 anchovy fillets finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
- 12 or more black olives preferably Spanish, for garnish
Instructions
- Arrange the pimiento strips in layers in a shallow, flat-bottom serving bowl.
- Place the onion rings evenly over the pimientos.
- Create an attractive design by arranging the tomato wedges on top of the onions.
- Season the salad with salt and freshly ground black pepper to taste.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, sugar, a pinch of salt, freshly ground black pepper, and finely chopped anchovies.
- This delightful vinaigrette adds a unique flavor to the salad.
- Drizzle it evenly over the salad.
- Sprinkle the Spanish Pimiento and Tomato Salad with finely chopped fresh flat-leaf parsley for a burst of freshness and color.
- Decorate the salad with 12 or more black olives, preferably Spanish, for an authentic touch.
- Refrigerate the salad for at least 2 hours before serving.
- Chilling enhances the flavors and makes it a delightful, cold dish.
Notes & Wine Advice
Enjoy your Spanish Pimiento and Tomato Salad – a simple and refreshing addition to any meal!