Spanish Tomato Salad
Serves 8-10

The addition of smashed and pitted Spanish olives, toasted and sliced almonds, thinly sliced red onion and tons of sherry vinegar turn end-of-summer tomatoes into a seductive Spanish version of everyone’s favorite side dish.

5 lb. heirloom tomatoes, cut into large chunks
Salt, to taste
Extra virgin olive oil, to taste
Sherry vinegar, to taste
2 cups pitted and smashed Spanish olives
1 cup sliced and toasted almonds
2 red onions, thinly sliced

Place tomatoes in a large bowl and season well with salt, olive oil and sherry vinegar. Toss with olives, almonds and onions and then season once more with salt, olive oil and sherry vinegar.

USED IN THIS RECIPE // CLICK TO BUY.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Yasmin Dress // $448

I'm obsessed with this dress. It is really no joke that Diane von Furstenberg knows how to dress a woman. There's stretch in this dress that makes it easy to move around in and it always photographs beautifully. Also available on Rent the Runway :).

Serving Bowl // $78

I joke that the only colors I wear and accessorize with are blue, white and black. You could say it's the New Yorker in me, or the fact that blue and white are simply classic and timeless. Which is always my mission in creating food or setting a table.