Spanish-Inspired Tomato Salad
This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes—any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | plus 2 tablespoons extra-virgin olive oil, divided |
| 5 cloves | garlic, minced |
| 1 teaspoon | paprika, preferably smoked |
| 1 cup | fresh bread crumbs, preferably whole-wheat or gluten free |
| 3 tablespoons | sherry vinegar or red-wine vinegar |
| 1 teaspoon | freshly ground pepper |
| 1/2 teaspoon | sugar |
| 1/4 teaspoon | salt |
| 3 pounds | tomatoes, cut into wedges |
| 1 cup | chopped fresh parsley |
| 16 | caperberries (see tips) or 1/4 cup capers, rinsed (optional) |
Directions:
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.
Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.
Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, and caperberries (or capers), if using; gently stir to combine.
Transfer the tomato salad to a platter and top with the fried breadcrumbs.
Source: eatingwell.com
