Spanish Salad with Olives and Capers

Ingredients

  • 4 tomatoes
  • 1/2 cucumber
  • 1 bunch scallions
  • 1 bunch arugula, washed
  • 8 large pimento stuffed olives
  • 2 tbs capers, drained
  • Dressing:
  • 2 tbs red wine vinegar
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 clove garlic, crushed
  • 5 tbs extra virgin olive oil
  • kosher salt and black pepper to taste

 

  • Peel and seed the tomatoes, then chop into a dice. Add to a large bowl.
  • Peel the cucumber, slice in half, remove the seeds with a spoon and cut into a dice. Add to the bowl.
  • Trim and chop half of the scallions and add them to the bowl and mix lightly.
  • Tear the arugula into smaller pieces and add to the tomato mixture along with the olives and capers.
  • To make the dressing, mix the wine vinegar, paprika, cumin and garlic in a bowl.
  • Slowly whisk in olive oil, then season with salt and pepper.
  • Pour the dressing over the salad and serve at once with the extra scallions on the side.

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