Sevilla Tapas Salad

Submitted by Charlotte J

"Serve with fish or use as a topping for a bruschetta appetizer. From All Around The World Cookbook by Sheila Lukins"

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 6

ingredients

• 1 lb plum tomato, cored seeded and cut into small dice (ripe)
• 1⁄2 red onion, diced (about 1/2 cup)
• 1⁄4 cup capers, drained (tiny)
• 2 tablespoons extra virgin olive oil
• 1⁄4 teaspoon black pepper, coarsely ground
• 2 tablespoons flat leaf parsley, chopped

directions

1. In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
2. Season with salt and add parsley.
3. Toss gently with a fork.
4. Serve within 1 hour for the freshest taste.

Reviews

[Annacia]

What a wonderful summer lunch. Everything is so fresh and flavor rich. I had to use a green onion and a tiny vit of yellow onion because I found the red onion I had left to be past it peak. It's made in no time at all and should be enjoyed by most of the family (very young children perhaps not so much). I think this would ne outstanding as a first course to a BBQ meal.

 

[jerison]

yummmmy! I'm serving it tonight at a tapas party and am sure it will be a hit. It's even good although I used a sweet onion instead of a red onion.

 

[evelynathens]

Yummy! Savoury and GOOD. Everything blended together beautifully and we enjoyed this on bread we had grilled on the bbq. Thanks.