Ensalade de tomate
This tomato salad from Peter Sanchez-Iglesias uses an unusual technique – mixing sliced tomatoes with grated tomatoes – to give a delicious, silky texture. This salad is so simple that every ingredient matters – try to use the best tomatoes, olive oil and vinegar that you can.
Ingredients
Metric
Imperial
- 300g of cherry tomatoes
- 600g of ripe tomatoes
- 1/2 garlic clove
- 100g of olive oil
- 1 dash of sherry vinegar
- salt
Method
Cut the cherry tomatoes in half and grate them on a fine grater until you are left with just the skin. Discard the skins, and repeat this process with 100g of the ripe, larger tomatoes.
- 300g of cherry tomatoes
- 600g of ripe tomatoes
Once you have your tomato pulp, add your clove of garlic and olive oil and a dash of sherry vinegar. The amount of vinegar will vary from one batch to the next because not every tomato tastes the same! Season with salt and allow to sit for 30 minutes
- 1/2 garlic clove
- 100g of olive oil
- 1 dash of sherry vinegar
- salt
Once the pulp has rested, slice your remaining tomatoes and arrange them in a bowl, remove the garlic from your sauce and pour it over your tomatoes
Finally, finish with an extra dash of olive oil and a pinch of salt. This is best eaten immediately as the tomatoes will soften over time
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