Spanish Salad with Olives and Capers


4 tomatoes
1/2 cucumber
1 bunch scallions
1 bunch arugula, washed
8 large pimento stuffed olives
2 tbs capers, drained
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.




15 min


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