Photo of Pan con tomate with Spanish salad by WW

Pan con tomate with Spanish salad

8
6
6
Smartpoints value per serving
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 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)

Instructions

  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.

A happier, healthier you starts here