This is a delicious Spanish tapa that can be served with other appetizers or as a salad with a meal. The simplicity of tomatoes, red onion, black olives, and goat cheese makes this a light summer favorite!
8-10 vine ripened tomatoes
1/2 medium red onion
1 cup kalamata olives
4 ounces firm goat cheese or feta, cut into 1/2" cubes
1/4 cup fresh basil leaves
vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 tablespoon sugar
1 large clove of garlic, minced
sea salt and freshly ground black pepper to taste
Slice the tomatoes into 1/4" rounds and place in a large bowl. Using a mandoline or knife, thinly slice the red onion into rounds. Add the sliced onions, whole olives, and cubed cheese to the bowl. Cover and refrigerate the salad.
Combine the olive oil, red wine vinegar, sugar, and garlic in a small mixing bowl.
Whisk the mixture until the dressing is emulsified. Season to taste with salt
and pepper. Cover and refrigerate the dressing.
20 minutes before serving, gently toss the salad with the vinaigrette. Cover and bring the salad to room temperature. Wash and dry the basil leaves, chiffonade or cut into thin strips. Serve the salad garnished with basil on a large platter.
Serves 6 (with other appetizers)
wine suggestion
Dry rosé. Try Chiaretto di Bardolino if you can find it. Dry rosé sparkling; especially made from Chardonnay and Pinot Noir. A dead-dry rosé from California goes perfectly.
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