Pan con tomate with Spanish salad

Pan con Tomate with Spanish Salad

Total Time
20 min
20 min
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.


Romaine lettuce

1 cup(s), torn

Canned artichoke hearts, drained

½ cup(s), quartered, quartered

Pimiento stuffed olives

6 olive(s), halved


¼ cup(s), matchstick-cut

Red onion

2 Tbsp, chopped

Extra virgin olive oil

1¾ tsp

Sherry vinegar

1½ tsp

Sea salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Hard boiled egg

1 item(s), large, quartered or coarsely chopped


4 oz, very ripe

Italian bread

1½ oz, ciabatta-variety, cut into three thin slices


1 clove(s)


  1. Toss lettuce, artichoke hearts, olives, carrots, onion, oil, and vinegar in a small bowl; season with salt and pepper. Top with egg; gently toss or leave as a composed salad.
  2. Grate tomatoes with the large hole of box grater into a bowl; discard skin left on outside of grater.
  3. Toast bread; rub surface of bread with garlic clove. Spoon tomatoes on top of bread; sprinkle with coarse salt. Serve with salad.
  4. Makes 1 serving.