Spanish Tomato Salad
Serves 8-10
The addition of smashed and pitted Spanish olives, toasted and sliced almonds, thinly sliced red onion and tons of sherry vinegar turn end-of-summer tomatoes into a seductive Spanish version of everyone’s favorite side dish.
5 lb. heirloom tomatoes, cut into large chunks
Salt, to taste
Extra virgin olive oil, to taste
Sherry vinegar, to taste
2 cups pitted and smashed Spanish olives
1 cup sliced and toasted almonds
2 red onions, thinly sliced
Place tomatoes in a large bowl and season well with salt, olive oil and sherry vinegar. Toss with olives, almonds and onions and then season once more with salt, olive oil and sherry vinegar.
