Before visiting Bilbao, I related salads and all things green, to those who were allowing tasteless rabbit food, guide their life in the hope of losing weight. I NEVER ate salad. NEVER.
This guide to a tomato salad will change your life forever.
You’ll be left thinking how did I live so many years not eating this.
First of all, these are not any normal tasting tomatoes. In fact, they don’t even taste like tomatoes. So get that thought out of your head.
They’re big, juicy, sweet and most of all, addictive.
I’m not sure of their specific name as everyone calls them something different. Look for reddish colour, at times with hints of green, a ridged pattern, so not a smooth tomato.
I recently just got back from a village near to Burgos, Spain, which is so remote that there’s zero phone signal for miles. I collected white plums, berries, strawberries and I picked out a few tomatoes to bring back with me to Bilbao. I love being in the middle of nowhere.
The tomatoes that are red are ripe, however, they don’t always turn fully red and if you wait for them to turn red then they may just go off. If they are soft with hints of red they are ready to eat.
The best way to eat them is using only 4 different ingredients.
You will need:
- Olive Oil
- White Wine Vinegar
- Balsamic Crème
Also bear in mind that I was once told that “Aceite de Oliva nunca le engorda” meaning Olive Oil never makes you fat. So be generous with it, if you want it to really taste good.
In the photo there is balsamic vinegar, you will get a better result with the balsamic crème. The difference between the two is that the balsamic crème is stickier, thicker, and sweeter whereas the balsamic vinegar is the same consistency as the white wine vinegar. Choose depending on taste.
(Be careful if you use a balsamic crème that is mixed with berries or pear as it will make the salad taste wrong / weird) You want just a plain old Balsamic Crème.
- Cut tomato into chunks, make sure all liquid from the tomato is in the bowl
- Pour olive oil merrily into the bowl until you can see it from beneath the tomato
- Next is the white wine vinegar depending on taste, I prefer to add quite a lot as the tomatoes tend to be quite sweet. Add a few strong squirts from the bottle and later add more if required.
- Now a few pinches of salt, directly onto the tomatoes.
- To finish off, add a few squirts of the Balsamic Crème or a few dashes of the balsamic vinegar. You don’t need a lot as the tomatoes should be sweet enough.
- Mix thoroughly and taste. If too bitter add more olive oil, if bland add more vinegar. Vice versa, if not bitter enough and you want more of a punch in flavour add more vinegar. More often than not always add a bit more salt.
- Once you’ve finished eating the salad, with the remaining sauce, use a freshly cooked,warm baguette and go ahead and get dipping. You can thank me later.
This recipe can go with any sort of salad and it will make your rabbit food taste like it’s actually meant for humans. Although these tomatoes, were definitely made for human consumption. If you’re watching your weight, perhaps don’t be too generous on the Olive Oil! Enjoy.