Spanish Tomato Salad with Almond Herb Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- ground black pepper
- 1/4 c olive oil
- 1 garlic clove roughly chopped
- kosher or sea salt
- 1/2 c sliced almonds (toasted or raw)
- 2 t sherry vinegar
- dash of honey (about 1/2 tsp)
- 1 1/2 c loosely packed parsley leaves
- 4 to 6 cups (1 1/2 to 2 lbs.) halved baby tomatoes (
- half a medium red onion thinly sliced
- 1/2 c green (i like castelvetrano) olives quartered lengthwise or roughly chopped
- 3 oz. manchego cheese thinly shaved
- Carbohydrate 0.028354375 g
- Cholesterol 0 mg
- Fat 2.25142625286693 g
- Fiber 0.01159375 g
- Protein 0.004790625 g
- Saturated Fat 0.311108750395866 g
- Serving Size 1 1 side dish serving (3g)
- Sodium 387.644250000057 mg
- Sugar 0.016760625 g
- Trans Fat 0.0609912500776367 g
- Calories 20 calories
If your almonds are raw, heat a dry skillet over medium heat. Add almonds and stir frequently until mostly golden brown, about 5 minutes. Transfer to a plate or towel to cool.Combine vinegar, oil, 3 tablespoons water, honey, garlic, ½ teaspoon salt, a generous pinch of pepper, ¼ cup of the almonds, and the parsley in a blender (or small food processor). Blend until nearly smooth, but with some flecks of parsley still showing. If the dressing isn't fluid enough to pour, add more water 1 tablespoon at a time. Transfer to a container and refrigerate or set aside until needed (the dressing can be made a day ahead; after a day the green color really starts to lose vibrance).If the dressing is still fairly thick, stir in another tablespoon or two of water. In a large bowl, gently toss tomatoes, onion, olives, and the dressing (start with half if you like to go light on the dressing). Fold in olives, almost all of the almonds, and the cheese. Garnish with remaining almonds for serving, either chilled or near room temperature.
