A simple and refreshing salad from ” The Food of Spain and Portugal” By Elizabeth Lambert Ortiz (1989).
Ingredients
- 1 lb good ripe tomatoes peeled and diced
- 1 medium spanish onion peeled and thinly sliced
- 2 red bell peppers seeded and sliced
- 1 plump clove garlic peeled and finely chopped
- 16 green spanish olives pitted
- sea salt and black pepper
- 4 fl oz oil and vinegar dressing
- 2 tbsps finely chopped parsley
Servings:
Instructions
- Combine the tomatoes, onions, peppers, garlic and olives in a salad bowl. Season to taste with salt and pepper.
- Add the dressing and leave in a cool place for 15 minutes.
- Sprinkle with the parsley and serve.
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