Tomato salad
Ripe tomatoes with onion, garlic, oregano and a generous glug of olive oil: Spain's summer salad. Many add tinned tuna or ventresca, and the juices left at the bottom are for mopping up with bread.
- 15 minTime
- 11 minHands-on
- 4Portions
- ≈ €0.55per portion
- 130kcal per portion
Ingredients for 4 portions
- 700 gTomato, ripe
- ½Red onion, thinly sliced
- 1 cloveGarlic, finely chopped
- to tasteSalt
- 1 tspOregano, dried
- 3 tbspOlive oil, extra virgin
Method
- Rinse the tomatoes and cut them into slices or wedges. Arrange them on a serving plate.
- Thinly slice the onion and finely chop the garlic, then scatter both over the tomatoes.
- Season with salt, sprinkle with the oregano and drizzle over the olive oil.
- Leave for 5 minutes so the tomatoes release their juices, then serve.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
