Spanish Tomato Salad: Prepare to be transported to a sun-drenched Spanish terraza with every bite of this vibrant and refreshing salad! Imagine juicy, ripe tomatoes bursting with flavor, mingling with the sharpness of red onion, the sweetness of bell pepper, and the salty tang of olives, all drizzled with a generous glug of olive oil. It’s a symphony of simple ingredients that creates an explosion of taste in your mouth.

This humble salad, known as Ensalada de Tomate in Spain, is more than just a side dish; it’s a celebration of the tomato itself. Tomatoes arrived in Spain from the Americas in the 16th century and quickly became a staple of Spanish cuisine. Over time, regional variations of the Spanish Tomato Salad emerged, each reflecting the local produce and culinary traditions. From Andalusia to Catalonia, you’ll find subtle differences in the ingredients and preparation, but the essence remains the same: fresh, high-quality tomatoes are the star.

What makes this salad so beloved? It’s the perfect combination of simplicity and flavor. The juicy tomatoes provide a refreshing sweetness, while the other vegetables add layers of texture and complexity. The olive oil dressing ties everything together, creating a harmonious balance of flavors. Plus, it’s incredibly easy to make, requiring minimal cooking and preparation time. Whether you’re looking for a light lunch, a refreshing side dish, or a flavorful addition to your next barbecue, this Spanish Tomato Salad is sure to be a crowd-pleaser. I know it’s one of my absolute favorites!

Ingredients:

For the Tomatoes:

2 lbs ripe, red tomatoes (Heirloom or beefsteak are excellent), cored
1/4 cup extra virgin olive oil
1 tablespoon sherry vinegar (or red wine vinegar)
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

For the Onion:

1/2 small red onion, thinly sliced
1 tablespoon red wine vinegar
1/4 teaspoon sugar
Pinch of salt

For the Garnish (Optional):

Fresh basil leaves, torn
Kalamata olives, pitted and halved
Crumbled feta cheese (or Manchego cheese for a more authentic Spanish flavor)
A drizzle of extra virgin olive oil

Preparing the Onion:

Before we even touch the tomatoes, let’s get the onion ready. This step is crucial because it mellows out the onion’s sharpness and makes it much more pleasant to eat raw. Trust me, you don’t want a salad that’s overpowered by raw onion!

Slice the Red Onion: Using a sharp knife, carefully slice the red onion into very thin half-moons. The thinner, the better! You want them to almost melt into the salad.
Quick Pickle: In a small bowl, combine the sliced red onion, red wine vinegar, sugar, and a pinch of salt. Toss everything together to make sure the onion is coated.
Let it Sit: Let the onion mixture sit for at least 15 minutes, or even up to 30 minutes, while you prepare the rest of the salad. This allows the vinegar and sugar to work their magic, softening the onion and taking away some of its bite. You’ll notice the onion turns a beautiful pink color – that’s how you know it’s working!

Preparing the Tomatoes:

Now for the star of the show: the tomatoes! The quality of your tomatoes will make or break this salad, so choose the ripest, most flavorful ones you can find. Heirloom tomatoes are fantastic if you can get your hands on them, but any good-quality beefsteak or garden tomato will work well.

Core the Tomatoes: Using a paring knife, carefully remove the core from each tomato.
Cut the Tomatoes: There are a few ways you can cut the tomatoes, depending on their size and your preference. For larger tomatoes, I like to cut them into wedges or thick slices. For smaller tomatoes, you can simply halve or quarter them. The key is to have pieces that are substantial enough to hold their shape but not so large that they’re difficult to eat.
Season the Tomatoes: In a large bowl, gently toss the cut tomatoes with the olive oil, sherry vinegar (or red wine vinegar), minced garlic, smoked paprika, dried oregano, salt, and freshly ground black pepper. Be generous with the seasoning – the tomatoes need it!
Let it Marinate: This is another crucial step. Let the tomatoes marinate in the dressing for at least 15 minutes, or even up to an hour, at room temperature. This allows the flavors to meld together and the tomatoes to release some of their juices, creating a delicious sauce. Don’t refrigerate them at this point, as that can dull the flavor.

Assembling the Salad:

Now that all the components are ready, it’s time to put everything together! This is where you can get creative and customize the salad to your liking.

Drain the Onions: Before adding the onions to the salad, drain off any excess liquid from the bowl. You don’t want the salad to be too watery.
Combine Tomatoes and Onions: Gently add the drained red onions to the bowl with the marinated tomatoes. Toss everything together carefully, making sure not to bruise the tomatoes.
Add Garnishes (Optional): This is where you can really make the salad your own. I love to add fresh basil leaves, torn into small pieces, for a burst of freshness. Kalamata olives, pitted and halved, add a salty, briny flavor. And crumbled feta cheese (or Manchego cheese for a more authentic Spanish flavor) provides a creamy, tangy contrast to the tomatoes.
Final Drizzle: For an extra touch of richness, drizzle a little more extra virgin olive oil over the top of the salad.
Serve Immediately: This salad is best served immediately, while the tomatoes are still juicy and the basil is fresh. If you’re not serving it right away, wait to add the basil until just before serving, as it can wilt quickly.

Tips and Variations:

Tomato Variety: Experiment with different types of tomatoes! A mix of heirloom varieties can add a beautiful array of colors and flavors.
Vinegar: Sherry vinegar is the most authentic choice for this salad, but red wine vinegar works well too. You can also try balsamic vinegar for a sweeter, more complex flavor.
Cheese: Feta cheese is a classic addition, but you can also use Manchego cheese for a more authentic Spanish flavor. Other good options include goat cheese or even fresh mozzarella.
Herbs: Basil is my go-to herb for this salad, but you can also use oregano, thyme, or even a little bit of mint.
Spice: If you like a little heat, add a pinch of red pepper flakes to the dressing.
Bread: Serve this salad with crusty bread for soaking up all the delicious juices.
Make it a Meal: Add grilled chicken or fish to make this salad a complete meal.

Serving Suggestions:

This Spanish Tomato Salad is incredibly versatile and can be served in a variety of ways. Here are a few ideas:

As a Side Dish: Serve it alongside grilled meats, fish, or chicken. It’s also a great accompaniment to Spanish tapas.
As an Appetizer: Serve it on its own as a refreshing appetizer.
As a Light Lunch: Enjoy it as a light and healthy lunch, perhaps with a slice of crusty bread.
As Part of a Tapas Spread: Include it as part of a larger tapas spread, along with other Spanish favorites like patatas bravas, gambas al ajillo, and jamón ibérico.

No matter how you choose to serve it, I’m confident that this Spanish Tomato Salad will be a hit! It’s simple, flavorful, and perfect for showcasing the best of summer produce. Enjoy!

Conclusion:

This Spanish Tomato Salad is more than just a salad; it’s a vibrant celebration of simple, fresh ingredients that come together to create something truly extraordinary. If you’re looking for a dish that’s bursting with flavor, incredibly easy to make, and perfect for any occasion, then you absolutely must give this recipe a try. I promise, it will quickly become a staple in your kitchen!

What makes this salad so special? It’s the perfect balance of sweet, tangy, and savory. The juicy tomatoes, the sharp red onion, the briny olives, and the fragrant herbs all dance together in a symphony of taste. And let’s not forget the star of the show: the simple yet elegant olive oil and vinegar dressing that ties everything together. It’s a dish that’s both refreshing and satisfying, making it ideal for a light lunch, a side dish at a barbecue, or even a quick and easy dinner.

But the beauty of this Spanish Tomato Salad lies not only in its simplicity but also in its versatility. Feel free to experiment with different variations to suit your own taste preferences. For a heartier salad, try adding some crumbled feta cheese or a handful of chickpeas. If you’re feeling adventurous, you could even grill the tomatoes before adding them to the salad for a smoky flavor. Another delicious variation is to add some chopped cucumber or bell peppers for extra crunch and freshness.

Serving suggestions are endless! This salad pairs perfectly with grilled chicken, fish, or steak. It’s also a fantastic accompaniment to crusty bread, perfect for soaking up all that delicious dressing. You can even serve it as a topping for bruschetta or as a filling for tacos. The possibilities are truly limitless!

I’ve made this salad countless times, and it’s always a crowd-pleaser. It’s the kind of dish that people rave about and ask for the recipe. And now, I’m sharing it with you! I truly believe that everyone should have this recipe in their repertoire. It’s a simple, elegant, and delicious way to enjoy the bounty of fresh summer produce.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this Spanish Tomato Salad as much as I do.

And now, for the most important part: I want to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? What did your family and friends think? I’m eager to hear all about it! Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. So, don’t be shy – let me know what you think! Happy cooking!