European
Spain - Side Dishes
Tomate Aliñado con Ajo y Orégano
Chef's Menu Description
The quintessential summer contorno of southern Spain: ripe beefsteak tomatoes sliced thick and dressed with fruity olive oil, sliced garlic, wild oregano, and coarse sea salt.
Ingredients
- • 4 large ripe beefsteak or Raf tomatoes, room temperature
- • 2 cloves garlic, very thinly sliced
- • 4 tbsp high-grade Spanish extra virgin olive oil (Picual or Hojiblanca)
- • 1 tbsp sherry vinegar
- • 1 tsp dried Mediterranean oregano
- • Flaky sea salt (Flor de sal)
Preparation Steps
1
Phase 1
Slice tomatoes into 1cm thick rounds or rustic wedges. Arrange in a single layer on a wide shallow serving platter.
2
Phase 2
Scatter the thinly sliced garlic evenly over the sliced tomatoes.
3
Phase 3
Dust generously with dried oregano between your palms to release the oils, and sprinkle with crunchy flaky sea salt.
4
Phase 4
Drizzle generously with sherry vinegar and olive oil. Let stand for 10 minutes before serving so juices mingle with the oil.