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My grandmother used to make this salad from La Mancha in the spanish hot summers and I love it. While we were in Perth, over the last Christmas, Rob, our good friend, lost his mind about it. He was asking almost every day for it.

It is nothing fancy, I think is so good for its simplicity and freshness. Here it goes, to Rob (my casual chef assistant).

Ingredients (for 4 people)

  • 4 good ripped tomatoes or 2 cans of whole peeled tomatoes.
  • 1 tin of tuna in olive oil.
  • 4 eggs.
  • A big onion.
  • A jar of pitted black olives.
  • Extra virgin olive oil.
  • White wine vinegar.
  • Salt.

Preparation

Boil the eggs for 10 minutes and keep in cold water.

Chop the onion in thin slices.

If you managed to get decent tomatoes, immerse them in boiling water for 15 seconds and peel them. Chop them in big cubes. If can get proper tomatoes, as it is my case, use the canned tomatoes, the result is good too.

In a bowl, put the tomatoes, onion, tuna (drain the oil, it is not usually the best olive oil), the black olives and the sliced boiled eggs. Add olive oil(I am very generous with it), white wine vinegar and salt. Mixed and keep in the fridge at least 30 minutes before use.

Serve in individual bowls and have a good bread beside, you are going to need it.

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