Spanish Cucumber & Tomato Salad with Almonds, and Sherry Vinaigrette

Chef Jamie Lauren brings a taste of tapas to life with a Spanish Tortilla, Crispy Squid Montadito, a Pan Con Tomate Crostini with Chorizo and Basque Cheese, a Cucumber & Tomato Salad, and a Peach Rose Sangria. Barcelona here we come!

Ingredients

  • 3 Persian cucumbers, diced
  • ½ Red onion, diced
  • 1 cup Mixed cherry tomatoes, halved
  • 1 Green bell peppers, diced
  • 2 cloves Garlic, minced
  • ¼ cup Sherry vinegar
  • ½ cup Extra Virgin Olive Oil
  • 3 Tablespoons Flat leaf parsley, picked
  • 4 Tablespoons Marcona almonds, toasted/salted, roughly chopped
  • Kosher salt/black pepper

Steps

  1. In a mixing bowl, combine all ingredients, except parsley and almonds. Set aside to macerate for about 20-30 minutes. Spoon onto a plate and top with parsley and almonds and drizzle with more olive oil.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account? 
Recipe image thumbnail