Spanish Summer Tomato Salad

Spanish Summer Tomato Salad

Light, fresh and beautiful in color and texture


2 pounds large, ripe tomatoes, any variety, thinly sliced

1/2 pound very small tomatoes, any variety, halved or quartered

1 shallot or 1/4 small red onion, thinly sliced

1  garlic clove, thinly sliced

2 Tbsp. fresh parsley, finely chopped

16 of your favorite olives, such as castelvetrano  or black beldi

2 Tbsp. capers

1/4 cup crumbled blue cheese, such as Valdeón or Roquefort

2 Tbsp. truffle oil

1 tsp. orange muscat champagne vinegar or white vinegar of choice

Ground sea salt and cracked black peppers, to taste


1.)  On a large platter, arrange large tomato slices.  I used red heirloom tomatoes.  Scatter halved, small tomatoes on top.  I used yellow teardrop tomatoes.  Then, evenly sprinkle garlic, herbs, olives, capers and cheese over the tomatoes.  Next, drizzle evenly with truffle oil and vinegar.

2.)  Lightly grind sea salt, and then generously grind black pepper, over the salad.  Now, enjoy the taste of summer!


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©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.