Salad: Spain – Andalusia – Ensalada de tomate y cebolla roja con vinagreta de Jerez

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 1 lb (454 g) ripe tomatoes (about 3–4 medium), sliced into wedges or 1/4-inch rounds
- 1 small red onion, approx. 4 oz (115 g), peeled and very thinly sliced
- 3 tbsp (45 ml) sherry vinegar (vinagre de Jerez)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) granulated sugar (optional)
- 3/4 tsp (4 g) kosher salt, divided
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (6 g) fresh basil leaves, chiffonade (or 2 tbsp (6 g) flat-leaf parsley if preferred)
- 1 tbsp (15 ml) cold water (to help emulsify the vinaigrette)
- 1 lemon wedge (for finishing, optional)

Instructions

1. Combine the vinaigrette: in a small bowl or jar whisk together the sherry vinegar, Dijon mustard, sugar (if using), 1/2 tsp (2 g) kosher salt, and black pepper. Whisk in the olive oil in a steady stream (or shake vigorously in a lidded jar) until emulsified; whisk in 1 tbsp (15 ml) cold water if the dressing is too sharp. Taste and adjust seasoning.
2. Prepare the vegetables: arrange the tomato slices or wedges in a shallow bowl or platter. Scatter the thinly sliced red onion over the tomatoes and sprinkle the remaining 1/4 tsp (1.5 g) kosher salt over the vegetables to draw out flavor.
3. Dress and toss: pour the sherry vinaigrette evenly over the tomatoes and onions. Gently toss once or twice to coat, taking care not to mash the tomatoes.
4. Rest briefly: let the salad sit at room temperature for 8–12 minutes to allow the flavors to meld (or up to 30 minutes if preparing slightly ahead); this also softens the sharpness of the onion.
5. Finish and serve: just before serving, scatter the basil chiffonade over the salad, adjust salt and pepper if needed, and squeeze the lemon wedge over the top if desired. Serve alongside the warm cheeseburgers so the salad’s acidity refreshes each bite.