Pan Con Tomate with Spanish Salad
7
Points® value
Total Time
20 min
Prep
20 min
Serves
1
Difficulty
Easy
We recommend 2 large Campari tomatoes or 1 small beefsteak tomato for this recipe. The salad comes together in a flash and features artichoke hearts, pimiento-stuffed olives, carrots, red onion, and hard-boiled eggs; it's hearty enough to eat on its own, but you'll love having the tomato toasts as well alongside. The best part is you don't have to get out your cutting board to prep the tomatoes—simply use your handy box grater. Sometimes cutting up a tomato can be tricky, and you need an extra-sharp knife to get clean slices; using a grater eliminates all of that. Not only is it a great tip for these tomato toasts, you can use this method for any tomato-based pasta sauce.
Ingredients
Romaine lettuce
1 cup(s), torn
Canned artichoke hearts without oil
½ cup(s), quartered
Pimiento stuffed olives
6 olive(s), halved
Carrots
¼ cup(s), matchstick-cut
Red onion
2 tbsp(s), chopped
Extra virgin olive oil
1¾ tsp(s)
Sherry vinegar
1½ tsp(s)
Sea salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Hard boiled egg
1 large, quartered or coarsely chopped
Tomato
4 oz, very ripe
Italian bread
1½ oz, ciabatta-variety, cut into three thin slices
Garlic
1 clove(s), large