Spanish Style Tomato Salad

• Ingredients
• 
  1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• 5 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
• 3 tablespoons sherry vinegar or red-wine vinegar
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 pounds tomatoes, cut into wedges
• 1 cup chopped fresh parsley
• 1/4 cup capers, rinsed
• 6 anchovy fillets, chopped, plus more whole fillets for garnish

• 
  
• Method

Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.

Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, capers and chopped anchovies; gently stir to combine.

Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

This is an awesome summer salad!

Must try.

Get Cooking

'Til Next Time

-Daniel.

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