Spanish Tomato Salad (Ensalada de Tomate) Recipe

Spanish Tomato Salad (Ensalada de Tomate) on a platter

The Spruce Eats / Preethi Venkatram

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
86 Calories
4g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 86
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 12g 5%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 2g
Vitamin C 53mg 266%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 615mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A fresh and refreshing salad for the summer, Spanish tomato salad is simple to make. Arrange sliced tomatoes, onion, and green pepper on a platter. Drizzle with extra-virgin olive oil, sprinkle with salt and you have a delicious salad. If you want to spice it up, add some vinegar and chopped fresh basil or oregano.

"A wonderful and simple salad to serve with just about anything. This recipe has few ingredients and comes together so quickly. It's incredibly refreshing as well. As an alternative to regular salt, sprinkle with a bit of smoked salt" —Diana Andrews

Spanish Tomato Salad (Ensalada de Tomate) Recipe/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 to 5 large ripe tomatoes

  • 1 small red or yellow onion, thinly sliced

  • 1/2 green bell pepper

  • Extra-virgin olive oil, for drizzling

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Spanish Tomato Salad (Ensalada de Tomate) ingredients in bowls

    The Spruce Eats / Preethi Venkatram

  2. Cut the tomatoes into 1/4-inch crosswise slices. Place on a platter or a serving dish.

    Sliced tomatoes on a platter

    The Spruce Eats / Preethi Venkatram

  3. Halve the onion lengthwise, then cut into thin lengthwise strips. Scatter on top of the tomatoes.

    Sliced tomatoes with onions on a platter

    The Spruce Eats / Preethi Venkatram

  4. Cut the pepper into thin lengthwise strips. Scatter on top of the tomatoes and onion.

    Tomatoes, onions and peppers on a platter

    The Spruce Eats / Preethi Venkatram

  5. Drizzle the oil over the salad. Sprinkle with salt to taste, and serve.

    Spanish Tomato Salad (Ensalada de Tomate) on a platter

    The Spruce Eats / Preethi Venkatram

Recipe Variations

  • Use 5 to 6 Roma tomatoes.
  • Red wine vinegar is an excellent substitute for the olive oil.