Spanish Tomato, Red Onion and Caper Salad Recipe
This salad is a variation on Spanish tomato bowls – ripe tomatoes, red onion and punchy capers in olive oil. In Spanish bars, similar plates often appear as a side to grilled fish or simply with bread. The flavor is intense, slightly salty and tangy, a bit like an Italian salad but with a stronger emphasis on olive oil and capers.
A simple Spanish-inspired salad that turns ripe tomatoes into a vibrant, intensely flavored side dish with minimal effort. The combination of fruity olive oil, tangy vinegar and briny capers creates a bold, bar-style tapa you can serve at home.
Chef's tips
Use the ripest, most flavorful tomatoes you can find – the salad depends on their taste. Don’t skimp on good-quality extra virgin olive oil, and season the dressing to your liking before pouring it over the tomatoes.
How to serve
Serve on a large platter in the center of the table with plenty of crusty bread. It works well alongside grilled fish, seafood, roast chicken, or as part of a tapas spread with olives, cheese and cured meats.
Ingredients
- tomatoes - 3 piece
- onion - 0.5 piece
- capers - 1.5 tablespoons
- olive oil - 2.5 tablespoons
- wine vinegar - 1 tablespoon
- flat-leaf parsley - 1.5 tablespoons
- salt
- black pepper
Preparation
- Wash, dry and cut the tomatoes into thick slices or wedges. Arrange them on a flat plate or platter in a single layer.
- Peel the onion and slice it into very thin slivers. If it is very sharp, you can pour boiling water over it in a sieve, then immediately rinse with cold water.
- Drain the capers in a small sieve. Finely chop the parsley.
- Distribute the onion slivers and capers over the tomatoes, trying to spread them evenly.
- In a small bowl, mix the olive oil, vinegar, a pinch of salt and pepper. Taste the dressing – it should be slightly tangy and distinctly olive-oily.
- Drizzle the tomatoes with the dressing and sprinkle with the chopped parsley. Set aside for 5–10 minutes at room temperature so the tomatoes release their juices and combine with the olive oil.
- Serve immediately, preferably with a piece of bread to mop up the juices from the plate.
Storage
Sałatka najlepiej smakuje w dniu przygotowania. Jeśli zostanie, przechowuj ją w lodówce w zamkniętym pojemniku i zjedz następnego dnia, licząc się z tym, że pomidory będą bardziej miękkie, a sos intensywniejszy.
