Spanish Tomato Salad


  • 1/3 cup canola oil
  • 5 cloves garlic, minced
  • 1 tsp. paprika
  • 3 tbsp. sherry vinegar or red-wine vinegar or white vinegar
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 3 pounds tomatoes, cut into wedges
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, rinsed

  • Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

    Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley and capers; gently stir to combine.

    Transfer the tomato salad to a platter. Serve with bread for dipping.
    by The Savvy Kitchen