Sevilla Tapas Salad Recipes

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SEVILLA TAPAS SALAD

Serve with fish or use as a topping for a bruschetta appetizer. From All Around The World Cookbook by Sheila Lukins

Provided by Charlotte J

Categories     Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6



Sevilla Tapas Salad image

Steps:

  • In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
  • Season with salt and add parsley.
  • Toss gently with a fork.
  • Serve within 1 hour for the freshest taste.

Nutrition Facts : Calories 59.2, Fat 4.7, SaturatedFat 0.7, Sodium 174.8, Carbohydrate 4.3, Fiber 1.3, Sugar 2.4, Protein 0.9

1 lb plum tomato, cored seeded and cut into small dice (ripe)
1/2 red onion, diced (about 1/2 cup)
1/4 cup capers, drained (tiny)
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper, coarsely ground
2 tablespoons flat leaf parsley, chopped

TAPAS SALAD

Make and share this Tapas Salad recipe from Food.com.

Provided by PanNan

Categories     Peppers

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Tapas Salad image

Steps:

  • Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
  • Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
  • Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
  • This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper (or use any combination of colors you have available)
6 ounces black olives, drained
2 tablespoons capers, rinsed and drained
3 medium tomatoes, chopped
1 cucumber, chopped
8 teaspoons olive oil, good quality
4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
1 teaspoon brine, from the capers
2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano)
1/2 teaspoon garlic, minced
salt & freshly ground black pepper

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