Tomato & Olive Salad {with smoked paprika vinaigrette}

by Lauren


So, this salad (or salsa? Or dip?) has been a huge hit around these parts lately. I’ve now taken it to a dinner party as a salad and camping as a salsa/dip and in both cases, the bowl came home empty.

After eating ham, cheese, and bread, every day on our honeymoon we craved vegetables. Just a tiny carrot, a leaf of kale, a slice of a beet – really, anything without carbs involved would have been totally acceptable.

We loved the food in Spain, if you couldn’t tell, but just like the pumpkin craving, we had a vegetable craving.


This was the first dish I made upon our return. I kept it vegetarian but still had to give it a little Spanish spin with the olives. We’re still weaning ourselves off of the European salt and vinegar addiction.

The first time I made this I used olives, the second time I used capers. I personally preferred the capers, but both were winners in our book.


About that whole, salad…no wait it’s salsa…or maybe it’s just a dip, thing. I’m still not sure what it’s best as. If it needs to feed a crowd, serve it with crackers, or chips..or something. If it’s a small gathering, it a fabulous salad as well. That’s right, straight out of the bowl – give it a go.

Oh, and the dressing is great on almost any salad. I made extra just to have on hand and it was a fantastic refrigerator staple, while it lasted.



Tomato & Olive Salad {with smoked paprika vinaigrette}


1 lb. cherry or grape tomatoes, halved

3/4 cup olives, halved and pitted (or 1/4 capers, rinsed)

1/2 cucumber, seeded and diced

1/4 red onion, thinly sliced

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

2 tablespoons sherry or red-wine vinegar

1 teaspoon freshly ground pepper

1/4 teaspoon sugar

1/4 teaspoon salt

1/3 cup parsley, chopped


Heat oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until you can smell the garlic, about 20 seconds. Transfer to a bowl to cool. Whisk vinegar, pepper, sugar and salt into the garlic, paprika, oil mixture and add sliced onions. Let onions marinate in dressing for 20-30 minutes.

Gently toss tomatoes, cucumber, parsley, olives (or capers) with dressing and onions to combine. Eat as a salad or use chips to eat as a salsa.


From the Little Yellow Kitchen,


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One Comment to “Tomato & Olive Salad {with smoked paprika vinaigrette}”

  1. I’d totally just eat it with a spoon. Maybe even my hands… SO delicious! :)