Andalusian Chopped Tomato Salad

Von Spain on a Fork · 10 Min.

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Zubereitung

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.

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