Emsalada de Tomate

Tomato Salad

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Preparation info

  • 6

    Medias Raciones
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THIS IS A STUNNINGLY SIMPLE BUT ELEGANT TOMATO SALAD SERVED IN BARS IN ANDALUSIA. IT REQUIRES ONLY THE BEST TOMATOES AND THE FINEST DRIED OREGANO YOU CAN FIND — HOME-GROWN IS GOOD, BUT THE DRIED OREGANO AVAILABLE IN MEDITERRANEAN DELIS ALSO HAS GREAT FLAVOUR. THE OREGANO SHOULD BE GROUND INTO A DUST SO THAT IT DOESN’T CHANGE THE TEXTURE OF THE TOMATOES, JUST THE FLAVOUR. TO DO THIS I RECOMMEND USING A SPICE GRINDER OR SMALL DOMESTIC COFFEE GRINDER. IN THE BARS OF ANADALUSIA THIS RECIPE IS MADE TO ORDER AND ITS SHARPNESS MAKES A GREAT FOIL TO THE OIL IN THE DEEP-FRIED DISHES. I LET IT REST FOR A WHILE, TO ALLOW THE FLAVOURS TO MARRY.

Ingredients

Method