Ingredients with Measurements:
- 4 medium-sized ripe tomatoes, chopped
- 1/2 cup roasted almonds, chopped
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, combine the chopped tomatoes and roasted almonds.
b. In a small bowl, whisk together the minced garlic, extra-virgin olive oil, red wine vinegar, smoked paprika, salt, and black pepper.
c. Pour the dressing over the tomato and almond mixture and toss to combine.
d. Add the chopped parsley and toss again.
e. Serve the salad immediately or refrigerate until ready to serve.
10 minutes
5. Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 210
- Total Fat: 19g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 8g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Substitutions for ingredients:
- Tomatoes: You can use cherry tomatoes or Roma tomatoes instead of medium-sized tomatoes.
- Almonds: You can use other nuts such as walnuts or hazelnuts instead of almonds.
- Smoked paprika: You can use regular paprika or chili powder instead of smoked paprika.
Variations:
- Add crumbled feta cheese or goat cheese for a creamy texture.
- Add chopped red onions or scallions for a bit of crunch.
- Add chopped fresh basil or cilantro for a different flavor.
Tips and tricks:
- Use ripe and juicy tomatoes for the best flavor.
- Roast the almonds for a few minutes in a dry pan to enhance their flavor.
- Adjust the amount of garlic and smoked paprika to your liking.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped parsley or almonds.
Garnishes:
- Chopped parsley or almonds.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Serve with crusty bread for a light lunch.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or vinegar to taste.
- If the salad is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
- Wash your hands and all produce before preparing the salad.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Catalan Tomato and Almond Salad, also known as Salvitxada, is a traditional dish from Catalonia, Spain. It is typically served as a side dish or appetizer.
Flavor profiles:
- The salad has a fresh and tangy flavor from the tomatoes and vinegar, with a nutty and smoky flavor from the almonds and smoked paprika.
Serving suggestions:
- Serve the salad as a side dish or appetizer at a summer barbecue or picnic.
- Serve the salad as a light lunch or dinner with a piece of crusty bread.
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Region: Spanish