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Spanish-Style Tomato Salad with Garlic and Parsley

Spanish-Style Tomato Salad with Garlic and Parsley

When tomatoes are at their best, they need very little help. This salad, inspired by the simple tomato plates served all over Spain in summer, is just sliced ripe tomatoes with garlic, parsley, good olive oil, sherry vinegar and salt.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes about 2 lb (900 g), mixed colors if possible
  • 1 small garlic clove very finely minced
  • 2 tbsp flat-leaf parsley finely chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar or red wine vinegar
  • 1/2 tsp flaky sea salt
  • 1/4 tsp smoked paprika optional
  • black pepper to taste

Method
 

  1. Core the tomatoes and slice them into rounds about 1/3 inch (1 cm) thick. Arrange them overlapping on a platter.
  2. Sprinkle the salt evenly over the slices.
  3. In a small bowl, stir together the garlic, parsley, olive oil and vinegar.
  4. Spoon the dressing over the tomatoes and finish with pepper and a light dusting of smoked paprika if using.
  5. Leave the salad at room temperature for 10 minutes before serving so the juices run.

Notes

  • Never refrigerate tomatoes you plan to eat raw; cold dulls their flavor and makes the flesh mealy.
  • A serrated knife slices ripe tomatoes cleanly without crushing them.