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!


  • 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


  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.

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