Andalusian Chopped Tomato Salad | Possibly the BEST 10 Minute Salad

By Spain on a Fork · 10 min

Ingredients

Instructions

1. Put the olive oil, sherry vinegar and grated garlic in a large bowl, season with salt and pepper and whisk together.
2. Dice the tomatoes roughly, all to the same size. Finely chop the cucumber, spring onion and green bell pepper, all to the same size.
3. Add the chopped vegetables to the dressing, season with salt and pepper and mix gently until well combined.
4. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

Summarized from Spain on a Fork's video. Watch it for the details.

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