Spanish-Inspired Tomato Salad
The Spanish-Inspired Tomato Salad stands as a celebration of Spain's vibrant and simple culinary traditions, discovered and relished during travels across the colorful Spanish landscape. Featuring juicy tomatoes, sweet tangy berries, and fresh parsley, this salad weaves together a refreshing and visually stunning dish that encapsulates the bright, sun-kissed flavors of Mediterranean cuisine. After a journey of culinary exploration and experimentation, the perfect recipe for this delightful salad was created, capturing the essence of Spanish summers with every bite. It is shared with the anticipation of bringing a piece of the Mediterranean's zest and joy to your table—offering not just a dish but an experience that highlights the rich tapestry of flavors that define Spanish-inspired gastronomy.
Equipment
- 1 large saucepan
Ingredients
- 16 caper berries
- 6 anchovy fillets
- 3 pounds tomatoes
- 1 cup parsley
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 cup fresh breadcrumbs
- 5 cloves garlic
Instructions
- In a large saucepan, warm 1/3 cup oil over moderate flame.
- Cook, occasionally stirring, for about 20 seconds, just until the citrus is spicy and piping hot but not crispy.
- In the same pan, heat and cook 2 tablespoons of oil over moderate flame.
- Cook, constantly stirring, until the breadcrumbs are crisp and lightly browned, about five minutes.
- In a mixing bowl, combine the garlic-paprika oil, mustard, spice, cinnamon, and salt.
- Gently whisk in the onions, tarragon, caper fruit, and minced anchovies.
- Serve the tomato salad on a large plate with the fried cornmeal on top.