Spanish Chopped Summer Salad

Spanish Chopped Summer Salad

Recipe By : Joyce Goldstein

Serving Size : 6

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice
3 large garlic cloves -- minced
1 serrano chile -- minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 large tomatoes -- (about 2 pounds), peeled, seeded and coarsely chopped
2 medium cucumbers -- peeled, seeded and coarsely chopped
1 medium red onion -- finely chopped
1 small red bell pepper -- coarsely chopped
1 small green bell pepper -- coarsely chopped
1 pound romaine hearts -- coarsely chopped
1/2 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
1 cup oil-cured black olives -- (about 1/4 pound), halved and pitted
1/2 cup finely chopped baked ham or Serrano ham -- (1/4 pound)
2 hard-cooked eggs -- peeled and coarsely chopped

This salad appears in endless variations around the Mediterranean. If you

replace the ham and hard-cooked eggs with feta cheese and marinated sardines or anchovies, you have the Turkish version.

1. In a small bowl, combine the vinegar with the lemon juice, garlic and

chile. Whisk in the olive oil and season with salt and pepper to make a
dressing.

2. In a large bowl, combine the tomatoes with the cucumbers, onion, bell

peppers, romaine, parsley and mint. Add the dressing, season with salt and pepper and toss gently. Transfer the salad to a large platter and scatter
the olives, ham and chopped eggs on top. Serve immediately.

SERVINGS: 6

WINE RECOMMENDATION: A tangy white with bite and some oak will match the bold flavors of this salad. A traditional Spanish white, such as the 1998 Bodegas Montecillo Rioja Blanco Vi?a Cumbrero or the 1998 Torres Chardonnay.

 --Joyce Goldstein http://www.foodandwine.com