Ingredients
- 2 pounds tomatoes, coarsely chopped (5 ripe tomatoes)
- 1 red bell pepper (large pepper, stemmed, seeded, and diced)
- 3 cucumbers (medium cucumbers, peeled, seeded, and diced)
- 1 onions (medium Spanish or red onion, diced
- 1/2 teaspoon dried oregano, crumbled)
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup olive oil (Spanish olive oil)
- 2 large eggs (hard-boiled, whites diced, and yolks pushed through a sieve)
- 6 radish (large red radishes, trimmed, sliced thin)
- 1/3 cup slivered almonds (toasted, see note below)
How to Make
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Step 1: In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano.
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Step 2: In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified.
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Step 3: Pour the dressing over the salad and toss again.
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Step 4: Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately
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Step 5:
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Step 6: NOTE:
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Step 7: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.
We hope you enjoy this recipe!
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