Tomato Salad Murcia-Style - Ajotomate Murciano
- Reviews 3
Ready In: 15 mins
Serves: 4
Ingredients
- 2 garlic cloves, peeled
- salt
- 5 beefsteak tomatoes, ripe
- 2 tablespoons red wine vinegar
- 1 pinch fresh ground pepper
- 1 teaspoon cumin seed, divided
- 1⁄4 teaspoon sweet smoked paprika
- 6 tablespoons extra virgin olive oil
Directions
- On a cutting board, smash the garlic cloves with the flat side of a butcher knife. Work a little salt into the garlic with the edge of the knife to make a paste. Place in a blender.
- Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.
- Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.
- Add the olive oil and blend to mix well with the rest of the ingredients.
- Cut the remaining tomatoes crosswise into 1/2-inch slices. Arrange them on a serving platter single-layered or overlapping as little as possible.
- Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.
- Serve at room temperature.
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