Spanish Tomato Salad with Almond Herb Dressing
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Dish Type: Salad
Ingredient prep: 
Cook time: 
Total time: 
Makes: 6 side dish servings
 
Vegetarian/gluten free. Don't hesitate to make a double batch of this tomato salad, especially if it's warm out. It's pretty and impressive for a crown, or a yummy, refreshing light lunch or dinner to eat all week.
Ingredients
  • ½ C sliced almonds (toasted or raw)
  • 2 T sherry vinegar
  • ¼ C olive oil
  • Dash of honey (about ½ tsp)
  • 1 garlic clove, roughly chopped
  • Kosher or sea salt
  • Ground black pepper
  • 1½ C loosely packed parsley leaves
  • 4 to 6 cups (1½ to 2 lbs.) halved baby tomatoes (a variety of colors looks pretty!)
  • Half a medium red onion, thinly sliced
  • ½ C green (I like Castelvetrano) olives, quartered lengthwise or roughly chopped
  • 3 oz. manchego cheese, thinly shaved
Make It
  1. If your almonds are raw, heat a dry skillet over medium heat. Add almonds and stir frequently until mostly golden brown, about 5 minutes. Transfer to a plate or towel to cool.
  2. Combine vinegar, oil, 3 tablespoons water, honey, garlic, ½ teaspoon salt, a generous pinch of pepper, ¼ cup of the almonds, and the parsley in a blender (or small food processor). Blend until nearly smooth, but with some flecks of parsley still showing. If the dressing isn't fluid enough to pour, add more water 1 tablespoon at a time. Transfer to a container and refrigerate or set aside until needed (the dressing can be made a day ahead; after a day the green color really starts to lose vibrance).
  3. If the dressing is still fairly thick, stir in another tablespoon or two of water. In a large bowl, gently toss tomatoes, onion, olives, and the dressing (start with half if you like to go light on the dressing). Fold in olives, almost all of the almonds, and the cheese. Garnish with remaining almonds for serving, either chilled or near room temperature.
Notes
You can substitute red wine vinegar for sherry vinegar, but you'll sacrifice a bit of that unique, complex flavor that the sherry vinegar brings.

To make the salad vegan, substitute maple syrup for honey and omit the cheese.

The salad does well made a day ahead. The tomatoes will start to release their juices, whether you mix in the dressing ahead of time or at the last minute. You may want to wait to mix in the almonds if they will bother you when slightly softened.

Adapted from BBC Good Food.
Recipe by Natural Comfort Kitchen at http://www.naturalcomfortkitchen.com/spanish-tomato-salad-with-almond-herb-dressing/