Mixed Salad with Olives and Capers

Name: Mixed Salad with Olives and Capers
Yield: Serves four
Cuisine: Spanish
Ingredients: 75 ml/5 tbsp virgin olive oil; salt and ground black pepper; 5 ml/1 tsp paprika; 2.5 ml/½ tsp ground cumin; 1 garlic clove, finely chopped; 30 ml/2 tbsp red wine vinegar; 8 pimiento-stuffed olives; 30 ml/2 tbsp drained pickled capers; salt and ground black pepper; ½ cucumber; 1 bunch spring onions (scallions); 4 large tomatoes; 1 bunch watercress or rocket (arugula), washed; 1 bunch watercress or rocket (arugula), washed; 1 bunch spring onions (scallions); 1 bunch watercress or rocket (arugula), washed

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Colourful salads start many summer meals in Spain, and are a communal affair. The bowl is put in the centre of the table and everyone helps themselves, with a fork.

Ingredients

4 large tomatoes
½ cucumber
1 bunch spring onions (scallions

Europe
Spain
Supper
Vegan
Gluten-free
Summer

Method

To peel the tomatoes, place them in a heatproof bowl, pour over boiling water to cover and leave to stand for 1 minute. Lift out with a slotted spoon and plunge into a bowl of cold water. Leave for 1 minute, then drain. Slip off the skins and dice the flesh finely. Put in a salad bowl.

Ingredients

Method

Photos