I remember summers when we enjoyed this tomato salad fondly. I always heard that it was a Manchega salad and I have believed so ever since. Whatever its true origin, it is an ideal salad to enjoy during the hottest days of the year.
Manchega tomato, tuna and black olive salad is a simple salad. It is made with ingredients available to everyone and is prepared in a few minutes. The ideal is let it rest for a few hours in the fridge so that the flavors settle and remember to take it out for a while before eating to appreciate all its flavor. Will you try it?
Ingredients
- 5-6 ripe tomatoes
- 1/2 red onion finely chopped
- 1 grated garlic clove
- 18 black olives
- 3 cans of pickled tuna
- 3 hard-boiled eggs, roughly chopped
- A pinch of sugar
- A pinch of salt
- Black pepper to taste
- Extra virgin olive oil
Step by step
- Make a small cross to the tomatoes and put them in a casserole with hot water until your skin begins to crack. Then remove them from the hot water and submerge them in very cold water.
- Peel them, cut them in four and squeeze them before placing them in a bowl or salad bowl.
- Add the onion, garlic, olives, flaked tuna and eggs. Season with the salt, sugar and black pepper and stir.
- Then take a good drizzle of oil of extra virgin olive and mixture.
- Cover the bowl with plastic wrap and let it sit for a minimum of two hours in the fridge.
- Take it out of the fridge half an hour before serving it and enjoy this salad of La Mancha origin.