Ensalada española de tomate refrescante

Ingredientes

• 6 medium tomatoes
• 1/4 of a small onion
• 1 large clove of garlic
• 1/2 cup crumbled feta
• 2 Tablespoons chopped parsley
• 3 Tablespoons flaked almonds
• 1 teaspoon sea salt flakes (adjust to taste)
• Freshly ground black pepper (to taste, about 1/2 tsp)
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic glaze

Preparación

1. 1

   Prepare the almonds: Toast the 3 tablespoons of flaked almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently. Remove from heat and set aside to cool.

2. 2

   Prepare the vegetables: Wash the tomatoes and slice them into bite-sized pieces or wedges as preferred. Finely chop the ¼ of a small onion and mince the large clove of garlic.

3. 3

   Assemble the salad base: In a large bowl, combine the sliced tomatoes, chopped onion, and minced garlic. Gently toss to mix.

4. 4

   Add the seasoning: Sprinkle 1 teaspoon of sea salt flakes and freshly ground black pepper (about ½ teaspoon) evenly over the salad. Toss gently to distribute.

5. 5

   Add the dressing: Drizzle 3 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic glaze over the salad. Toss lightly to coat all ingredients evenly.

6. 6

   Add the cheese and herbs: Sprinkle ½ cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley over the salad. Gently fold them in for a fresh burst of flavor.

7. 7

   Finish with almonds: Just before serving, scatter the toasted flaked almonds over the top of the salad for crunch and nutty flavor.

8. 8

   Serve immediately as a refreshing side dish or appetizer, perfect for warm weather or Mediterranean-inspired meals.