Spanish Tomato, Onion and Almond Salad Recipe
This salad combines juicy tomatoes, sharp red onion and crunchy almonds to create a simple yet surprisingly interesting dish. In Spanish homes, similar salads often appear on the table in summer as a side for grilled fish or meat. Thanks to the almonds and olive oil, the salad is more filling than plain tomatoes with onion.
A classic Spanish-style summer salad where the combination of juicy tomatoes, sharp onion and toasted almonds creates a balance of freshness, crunch and richness. With just a few ingredients you get a side dish that feels both simple and distinctive.
Chef's tips
Use the best tomatoes you can find – ideally ripe, seasonal ones, as they carry the whole flavour of the salad. Do not skip toasting the almonds; this step greatly deepens their aroma and makes the salad more interesting. Taste the dressing and adjust the acidity with more vinegar or a pinch of salt before pouring it over the vegetables.
How to serve
Serve in a shallow dish so the colours of the tomatoes, onion and almonds are visible. It works perfectly alongside grilled sardines, sea bream, chicken skewers or simple roasted vegetables. You can also spoon it over toasted rustic bread to turn it into a light lunch.
Ingredients
- tomatoes ripe, cut into wedges - 4 pieces
- red onion sliced into thin feathers - 0.5 pieces
- whole almonds can be with skin - 40 g
- olive oil good quality - 3 tablespoons
- red wine vinegar - 1 tablespoon
- garlic finely grated - 0.5 clove
- sea salt to taste
- black pepper to taste
- parsley chopped - 2 tablespoons
Preparation
- Roughly chop the almonds with a knife or lightly crush them in a mortar so you get larger pieces rather than a powder.
- Toast the chopped almonds in a dry pan over medium heat for 2–3 minutes, stirring, until they are lightly golden and fragrant. Set aside to cool.
- Cut the tomatoes into wedges and transfer to a bowl. Slice the red onion into thin feathers; if it is very sharp, you can cover it with cold water for 5 minutes and then drain.
- In a small bowl, mix the olive oil, wine vinegar, grated garlic, a pinch of salt and pepper until you have a dressing.
- Add the onion, chopped parsley and toasted almonds to the bowl with the tomatoes. Pour over the dressing and gently toss so as not to crush the tomatoes.
- Leave the salad at room temperature for 5–10 minutes to let the flavours meld, then serve.
Storage
Sałatka najlepiej smakuje świeża. Jeśli zostanie, przechowuj ją w lodówce i zjedz następnego dnia – pomidory zmiękną, ale wciąż będzie dobra jako dodatek do kanapek.
