Tomates Aliñados (Spanish Tomato Salad)

Tomates Aliñados
🇪🇸 🍅 🍅 🍅 🇪🇸
Inspired by José Andrés’
Spain My Way

Spanish Tomato Salad
Anchovies, Manchego, Oregano
Spanish Olive Oil, Sherry Vinegar
Country Loaf, Chilled Amontillado Sherry

An unforgettable dinner at Bazaar Meat Las Vegas by José Andrés inspired me to bring a little more of Spain into my own kitchen. After the meal, I ordered his newest cookbook, Spain My Way: Eat, Drink, and Cook Like a Spaniard, eager to explore the recipes and stories behind the cuisine that has shaped his cooking.

As I turned the pages, I came across Tomates Aliñados, a simple tomato salad served at a tiny country bar in southern Spain. It is described as a peaceful place surrounded by vegetable gardens and sugarcane fields, with just a handful of tables where guests gather for leisurely meals. The setting is humble, but the salad is unforgettable—ripe tomatoes dressed with excellent olive oil and paired with Manchego cheese and anchovies.

Today I’m sharing my recreation of this beautifully simple Spanish salad, along with a few photos from our dinner at Bazaar Meat—the memorable meal that inspired me to discover Spain My Way in the first place.

Spanish Tomato Salad Recipe

Ingredients

• red ripe summer tomatoes
• extra virgin olive oil (Spanish if available)
• minced garlic
• sherry vinegar
• dried oregano
• fresh ground pepper
• flaky sea salt
• tinned anchovies, drained
• manchego cheese, small cubes
• fresh oregano
• country-style loaf of bread

Method

In a small ramekin, add a clove or two to of minced garlic to a splash each of olive oil and vinegar to briefly marinate. Set aside.

Slice tomatoes then arrange on a plate in an overlapping fashion. Drizzle tomatoes generously with olive oil.

Sprinkle the garlic mixture over the tomatoes. Splash sherry vinegar over the top. Rub dried oregano between the fingers to release to fragrance and sprinkle on top. Season with fresh ground pepper and flaky salt.

Arrange anchovies over the tomatoes in a star fashion. Dot the plate with small cubes of Manchego cheese. Garnish with fresh oregano.

To Serve

Serve with a loaf of country-style bread, hand torn into chunks with jagged edges to sop up all the luscious olive oil, sherry vinegar, and tomato juices.

To Drink

To complete the Spanish experience, I paired the salad with a glass of Amontillado sherry. Its toasted almond notes and gentle acidity were a wonderful match for the sweet tomatoes, briny anchovies, and nutty Manchego, bringing together all the flavors of this simple yet memorable dish.

More Tomato Salad

If you enjoyed this Spanish tomato salad, don’t miss my Tomato Carpaccio with Peter Luger Steak Sauce—a surprisingly delicious pairing of ripe tomatoes and their famous steak sauce.

🥩 Bazaar Meat Las Vegas – Part I 🥩

Although today’s focus is this delightful tomato salad from Spain My Way, I couldn’t resist sharing a few photos from our memorable dinner at Bazaar Meat Las Vegas—the meal that inspired me to buy the cookbook.

The restaurant is as captivating as the food, from the dramatic open kitchen to the dry-aging meat lockers showcasing some of the world’s finest beef.

One menu quote perfectly captures the spirit of the restaurant:

We happily took his advice and ordered the magnificent Rosewood Ribeye from Ennis, Texas, selected from the meat locker and expertly cooked over the fire. It was every bit as spectacular as it looked.

Stay tuned for a second post featuring more highlights from our dinner at Bazaar Meat, including José’s iconic Taco—a playful, luxurious bite that inspired me to recreate it at home.