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

salt

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

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1. 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.

2. In a small bowl, mix the oil, vinegar, sugar, salt, pepper and anchovy. Pour over thesalad.  Sprinkle with parsley and decorate with the olives.

3. Refrigerate several hours before serving.

from Penelope Casas, The Foods and Wines of Spain