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.

romaine lettuce

1 cup(s), torn

canned artichoke hearts without oil

½ cup(s), quartered

pimiento stuffed olives

6 item(s), halved

uncooked carrot(s)

¼ cup(s), matchstick-cut

uncooked red onion(s)

2 Tbsp, chopped

extra virgin olive oil

1¾ tsp

sherry vinegar

1½ tsp

sea salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

whole hard boiled egg(s)

1 item(s), quartered or coarsely chopped

fresh tomato(es)

4 oz, very ripe

Italian bread

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

garlic clove(s)

1 medium 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.

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