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Spanish-Inspired Tomato Salad

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  8 servings, about 1 cup each
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.

Make Ahead Tip: The fried breadcrumbs (Step 2) will keep, airtight, at room temperature for up to 1 day.
1/3 cup plus 2 tablespoons  extra-virgin olive oil, divided
5 cloves  garlic, minced
1 teaspoon   paprika, preferably smoked
1 cup  fresh breadcrumbs, preferably whole-wheat (see Tips)
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
6   anchovy fillets, chopped, plus more whole fillets for garnish
Spanish-Inspired Tomato Salad Recipe at
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, caperberries (or capers) and chopped anchovies; gently stir to combine.

Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 188
Fat. Total: 14g
Protein: 4g
Carbohydrates, Total: 14g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 3mg
Sodium: 402mg
% Cal. from Fat: 67%
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