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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