Salada de Tomate
25 min (incl. resting)easy4 original servings
A bright, simple Portuguese tomato and onion salad dressed with olive oil, red wine vinegar and oregano — the juices that pool at the bottom are made for spooning over the espetada.
Ingredients
Serves
Salad
- 4 large ripe tomatoes, sliced 5 mm thick
- 1 medium red onion, sliced thinly into rings
- 1 small handful fresh parsley, roughly chopped (optional)
Dressing
- 60 ml good olive oil
- 20 ml red wine vinegar (or white wine vinegar)
- 5 g dried oregano
- sea salt and black pepper to taste
Instructions
- 1
Layer the tomato and onion slices on a platter.
- 2
Whisk the olive oil, vinegar, oregano, salt and pepper together. Pour over the salad.
- 3
Rest for 15 minutes before serving. The tomato juices mingle with the dressing in the bottom of the platter — spoon that liquid over the espetada when plating. It is the whole point.
- 4
Scatter parsley over just before serving.