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Spanish Tomato Salad This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colourful mix of tomatoes, any size, shape or colour will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.


serves totaltime preptime cookingtime
8 persons 40 minutes 30 minutes 10 minutes


{tab Ingredients}

  • ⅓ cup plus 2 tablespoons Olive Oil, divided
  • 5 cloves Garlic, minced
  • 1 teaspoon Paprika, smoked
  • 125 grams Breadcrumbs
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Pepper
  • ½ teaspoon Sugar
  • ¼ teaspoon Salt
  • 1.4 kilograms Tomatoes, cut into wedges
  • 2 tablespoons Parsley, chopped
  • 45 grams Capers, rinsed
  • 6 Anchovy Fillets, chopped, plus more whole fillets for garnish

{tab Instructions}

  1. Heat oil in a large non-stick frying pan over medium heat.
  2. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds.
  3. Transfer to a large bowl to cool.
  4. Heat the remaining 2 tablespoons oil in the pan over medium heat.
  5. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes.
  6. Transfer the breadcrumbs to a plate.
  7. Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil.
  8. Add tomatoes, parsley, capers and chopped anchovies; gently stir to combine.
  9. Transfer the tomato salad to a platter and top with the fried breadcrumbs.
  10. Garnish with anchovies, if desired.


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