John Myers
Contents
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Ingredients
- 2 Large tomatoes approx. 250 g
- 0,5 Red peppers approx. 100 g
- 2 Spring onions approx. 50 g
- 2 Garlic cloves
- 3 tbsp Olive oil
- 1 tbsp Light rice vinegar or white wine vinegar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 Basil tips for garnish
Instructions
- Cut the tomatoes crosswise, scald with boiling water, leave to work for a short time, quench, peel off, slice, remove the core and dice finely. Clean, wash and finely dice the peppers. Clean and wash the spring onions and cut into fine rings. Peel and finely dice the garlic cloves. Put all ingredients (tomato cubes, paprika cubes, spring onion rings and garlic clove cubes) in a bowl, drizzle with olive oil (3 tbsp) and white rice vinegar (1 tbsp) and sprinkle with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 tbsp) big pinches). Mix everything well and let it steep for about 2 hours at room temperature. Mix it every now and then. The Pamplona tomato salad is a nice and tasty side dish for many dishes and it just tastes like that.
