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🥗 Ensalada fresca de tomate y aceituna

217 kcal · 30 min · 4 raciones

Ingredientes

• 1 kg tomates
• 2 chalotas
• 2 dientes de ajo
• 60 g aceitunas negras (sin hueso)
• 1 cda alcaparras
• 4 cdas vinagre balsámico blanco
• 1 pizca azúcar
• 6 cdas aceite de oliva
• 2 cdas perejil fresco picado
• sal
• pimienta (de molinillo)
• 1 pizca pimentón

Preparación

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut out the hard stem area at the top of the tomatoes.
3. 3. Slice the tomatoes into even rounds.
4. 4. Peel the shallots and remove the skin.
5. 5. Peel the garlic cloves and remove the skin.
6. 6. Dice the shallots and garlic very finely.
7. 7. Slice the olives into thick rounds.
8. 8. Add the capers, balsamic vinegar, sugar, oil, and parsley to a large bowl.
9. 9. Whisk the dressing ingredients together well.
10. 10. Add the sliced tomatoes, shallots, garlic, and olives to the bowl.
11. 11. Gently toss the salad ingredients so they coat with the dressing.
12. 12. Season the salad with salt, black pepper, and paprika powder to taste.
13. 13. Serve the salad immediately.

Nutrición por ración

• kcal: 217
• Protein: 3 g · Fett/Fat: 18 g · Carbs: 11 g