Tomato salad with olive oil

Tomato salad with olive oil

Pintxo

By
From
Basque
Serves
2
Photographer
Laura Edwards

For me, there was nothing better than going to my dad’s vegetable garden, which is now my brother’s, on a hot summer’s day to pick tomatoes straight from the plants. The smell of the tomatoes would always hit me first, then we would wash them in pure spring water and eat them. That’s what I call a perfect start to the day.

This is another great recipe where the two main ingredients make a perfect simple pintxo or side dish for grilled fish or meat. Tomatoes and olive oil are two of my favourite ingredients. I always go to the restaurant Bodegón Donostiarra for their tomato salad. I like to use manzanilla cacereña olive oil in this recipe, but any that you have will work just as well.

If you want you can peel the tomatoes first – this will give a different, softer texture. Simply bring a pan of water to the boil and have a bowl of cold water to one side. Make a small, very shallow cross in the base of the tomatoes with a sharp knife, then drop them into the boiling water for 5–10 seconds. Scoop out with a slotted spoon and put in the cold water. The skins will start to curl away from the flesh, making them easy to peel off.

Ingredients

Quantity Ingredient
6 beautiful tomatoes
3 tablespoons extra-virgin olive oil
sea salt

Method

  1. Cut the tomatoes into roughly 2 cm pieces. Place in a bowl, keeping all the juices.
  2. Add the olive oil and salt. The salad is now ready to enjoy – it’s as easy as that!
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