Spanish-Inspired Tomato Salad

Spanish-Inspired Tomato Salad

This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes—any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.

From EatingWell: July/August 2010
Yield: Makes 8 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 40 minutes


  1. 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  2. 5 cloves garlic, minced
  3. 1 teaspoon paprika, preferably smoked
  4. 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
  5. 3 tablespoons sherry vinegar or red-wine vinegar
  6. 1 teaspoon freshly ground pepper
  7. 1/2 teaspoon sugar
  8. 1/4 teaspoon salt
  9. 3 pounds tomatoes, cut into wedges
  10. 1 cup chopped fresh parsley
  11. 16 caperberries (see Tips) or 1/4 cup capers, rinsed
  12. 6 anchovy fillets, chopped, plus more whole fillets for garnish


  1. 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.
  2. 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.
  3. Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, caperberries (or capers) and chopped anchovies; gently stir to combine.
  4. Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

Tips & Notes


Nutrition Per Serving: 188 calories; 14 g fat (2 g sat, 10 g mono); 3 mg cholesterol; 14 g carbohydrates; 4 g protein; 3 g fiber; 402 mg sodium; 476 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (41% dv)

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat