ENSALADA DE PIMIENTO Y TOMATE (Spanish pimiento and tomato salad, for four)
A tomato features prominently in the Spanish Baroque painter Bartolome Esteban Murillo’s 1646 painting for the Franciscan Convent of Seville titled The Angel’s Kitchen.
2 pimientos, preferably homemade, cut into strips
4 onion rings thinly sliced
4 medium tomatoes, cut into eighths
freshly ground pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon sugar
3 anchovies, chopped
1 tablespoon minced parsley
12 or more cured black olives
- Arrange the pimiento strips in a layer in a shallow, flat-bottomed bowl. Separate the onion rings and place them over the pimientos. Arrange the tomato wedges in an attractive design over the onions. Sprinkle with salt and pepper.
- In a small bowl, mix the oil, vinegar, sugar, salt, pepper and anchovy. Pour over thesalad. Sprinkle with parsley and decorate with the olives.
- Refrigerate several hours before serving.
from Penelope Casas, The Foods and Wines of Spain