Spanish tomato salad or Ensalada de Tomate is a refreshing and vibrant dish that highlights the natural sweetness of ripe, fresh tomatoes. Made with simple and humble ingredients, the flavour profile of this marinated tomato salad is further enhanced with a bold and zesty dressing making it ideal for a tasty appetizer or side dish. The perfect summer salad recipe that comes together quick and easy.
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Marinated tomato salad – Spanish style
This Spanish tomato salad is a popular dish which is enjoyed throughout Spain, especially during the warmer months when local tomatoes are in season and at their peak flavour. However, this salad can also be enjoyed year-round whenever fresh and juicy tomatoes are available anywhere else in the world.
Known locally as Ensalada de Tomate, it is a true staple of Spanish cuisine and so is often served as a tapas dish to share or as a side dish with tortilla de patatas, various fish, rice or meat dishes.
Before serving, we let the tomatoes marinate in a tangy dressing of olive oil, parsley and garlic. This allows the tomatoes to tenderize slightly and to absorb all the bold flavours of the dressing.
Which ingredients to use
- Tomatoes: Use any fresh, juicy and ripe tomatoes, preferably the larger variety, like Beefsteak, Heirloom or vine tomatoes. They are meaty with lots of sweet flavours and perfect to marinade.
- Red onion: Red or sweet white onion are fine. They are both mild in flavour and great to add to this salad.
- Olive oil: To ensure the best flavour for this salad, use a high-quality extra virgin olive oil (EVOO) with a rich and fruity flavour.
- Parsley: Fresh parsley leaves are used in the dressing to add a fresh and herby flavour and beautiful green colour. You can use either flat-leaf or curly parsley, whichever you have on hand.
- Garlic: Use only fresh garlic cloves to make the dressing as garlic powder doesn’t have the same tart, tangy and zesty flavor. Tomatoes pair excellently with garlic, so feel free to use as much as desired.
- Seasoning: Kosher or coarse sea salt and freshly ground black pepper for seasoning the dressing and also to be sprinkled directly on the salad itself, to taste.
Parsley and garlic dressing
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post
This parsley and garlic sauce is locally known as aliño de ajo y perejil and is commonly used in Spain to flavour a variety of dishes including salads, fish, seafood and meats. This is because it adds freshness and boldness while enhancing the overall flavours of various meals.
The basic ingredients for this sauce, or marinade in this tomato salad recipe include fresh garlic (ajo), fresh parsley (perejil), olive oil, salt and pepper. Some variations include vinegar or lemon juice for acidity but such is not really necessary for this particular dish.
Here is how to prepare the dressing:
- Grate or finely mince the fresh garlic cloves.
- Finely chop the parsley leaves. I recommend using a mezzaluna knife for chopping the parsley.
- Whisk the grated garlic and chopped parsley together with the olive oil, salt and pepper in a small mixing bowl to create the marinade or dressing.
Serving suggestions
Slice the tomatoes crosswise into thin slices about 1/4 inch (0.6 cm) thick. Arrange them in a single layer on a large plate and add the finely sliced red onion on top. When the tomatoes are placed in a single layer they can best absorb the delicious flavours of the dressing.
Serve this Spanish tomato salad as a tapas dish to share along with some crusty French bread to mop up the juicy marinade. It can also be served as a side dish accompanying various meat, fish, seafood, rice and other vegetable dishes.
More recipes with tomatoes to try
Spanish tomato salad – Ensalada de tomate
Ingredients
- 4 large tomatoes about 2 pounds or 900 grams
- ½ red onion
- 4 tablespoons extra virgin olive oil 60 ml or ¼ cups
- 2 tablespoons fresh parsley leaves finely chopped
- 2 cloves garlic grated or crushed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together the grated or crushed garlic, chopped parsley, olive oil, salt and pepper to make the dressing.
- Slice the tomatoes crosswise into slices of about ¼-inch (or 0.6 cm) and arrange on a large plate in a single layer.
- Cut the red onion lengthwise in half and finely slice in half moon shapes. Add on top of the tomatoes.
- Drizzle the dressing over the tomatoes and leave to marinate for 5 to 10 minutes before serving.
Notes
- Sherry Vinegar: Optionally add sherry vinegar or lemon juice to the dressing for extra acidity.
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