Spains Cucumber Salad Food

SUMMER SPANISH SALAD - PIPIRRANA

Steps:

• Chop the onion in small cubes and soak in water.
• Chop the tomatoes, cucumber and pepper and place in a bowl.
• Drain the onions and add them to the rest of the vegetables.
• Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste and mix well.
• Add the dressing to the salad and mix well. Cover and refrigerate.
• Serve chilled with bread or rusks.

SIMPLE MEDITERRANEAN CUCUMBER SALAD RECIPE

Steps:

• Place sliced cucumbers in a large mixing bowl. Add sliced shallots, radish, and fresh dill.
• In a small bowl (or mason jar), combine the dressing ingredients (extra virgin olive oil, white wine vinegar, lemon juice, oregano, kosher salt and black pepper.) Whisk (or cover and shake the mason jar) until well combined.
• Pour the dressing over the salad. Toss again to combine, making sure the cucumber salad is well coated with the dressing. Enjoy!

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.