Best Spanish Tomato Salad Recipes

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES

Steps:

• Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

SPANISH TORTILLA WITH TOMATO-PEPPER SALAD

Steps:

• Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
• Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
• In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.

SPANISH ROASTED TOMATO SALAD

Steps:

• Preheat oven to a medium heat.
• Half the tomatoes and place in a single layer in a roasting tin.
• Drizzle with the oil and vinegar and mix well.
• Roast for about 20 minutes and then add the sugar.
• Roast for another 25 minutes. When they are ready, they will be soft and lightly caramelized.
• Serve warm.