Best 2 Spanish Tomato Salad Recipes

Spanish tomato salad has a vibrant explosion of flavors and freshness, making it the perfect addition to any meal. With just a few simple ingredients, such as ripe tomatoes, cucumbers, onions, and a zesty dressing, you can create a delicious and refreshing salad. The acidity of the tomatoes and the sweetness of the onions come together perfectly, while the cucumbers add a crunchy texture and the dressing brings it all together with a burst of flavor. This salad is a fantastic way to enjoy the flavors of Spain and is sure to be a hit at your next gathering.

Here are our top 2 tried and tested recipes!

SPANISH TORTILLA WITH TOMATO-PEPPER SALAD

Spanish Tortilla With Tomato-Pepper Salad image

A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don't brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbles with drinks. But it's also delightful for brunch, dinner or lunch, served either warm or at room temperature.

Provided by Melissa Clark

Categories breakfast, brunch, dinner, lunch, appetizer, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 medium Yukon gold potatoes (1 1/4 pounds)
1 white onion, diced
1 3/4 teaspoons kosher salt, more as needed
3/4 teaspoon black pepper, more as needed
About 1 1/2 cups extra-virgin olive oil
6 large eggs
3/4 cup halved cherry or grape tomatoes
1/3 cup diced Italian frying pepper (also called Cubanelle), or green bell pepper
1/4 cup sliced scallion, white and green parts
1 garlic clove, minced

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.

Nutrition Facts : @context http, Calories 929, UnsaturatedFat 72 grams, Carbohydrate 25 grams, Fat 88 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 870 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH ROASTED TOMATO SALAD

Spanish Roasted Tomato Salad image

A simple but lovely way of serving tomatoes. This would go nicely with a Spanish tortilla and even as part of a tapas meal. I found the recipe on the Orce Serrano Hams website. Caster sugar is simply superfine sugar.

Provided by Sarah_Jayne

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

12 large tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 dash caster sugar

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.

Tips:

Choose ripe, flavorful tomatoes. This is key to making a great salad. Look for tomatoes that are deep red in color and have a slight give when you press them.
Use a variety of tomatoes. This will give your salad a more complex flavor. Try using a combination of heirloom tomatoes, cherry tomatoes, and grape tomatoes.
Slice the tomatoes thinly. This will help them absorb the dressing better.
Use a good quality olive oil. This will make a big difference in the flavor of the salad. Look for an olive oil that is extra virgin and has a fruity flavor.
Add some fresh herbs. This will brighten up the flavor of the salad. Try using basil, oregano, or parsley.
Season the salad with salt and pepper. This will help to enhance the flavors of the tomatoes and the other ingredients.
Serve the salad immediately. This is when it will be at its best.

Conclusion:

Spanish tomato salad is a refreshing, flavorful salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Try experimenting with different types of tomatoes, herbs, and dressings to find your perfect combination.