Spanish Tomato Salad with Red Onion, Olive Oil & Sherry Vinegar

A Simple Yet Spectacular Summer Dish from the Heart of Spain

The Joy of Simplicity: Tomatoes at Their Peak

At its core, Spanish Tomato Salad is a dish that celebrates one thing: perfectly ripe tomatoes. That might sound simple—and it is—but when treated with care and paired with the right supporting ingredients, this rustic dish becomes a showstopper. Juicy, sun-kissed tomatoes are sliced thick and dressed in good olive oil and sherry vinegar, then topped with slivers of red onion, sea salt, and perhaps a scattering of olives or herbs.

There’s nothing fancy about it—and that’s the point. This is Spanish cooking at its finest: seasonal, straightforward, and deeply satisfying.

What Makes It Spanish?

While many countries have their own version of tomato salad, the Spanish interpretation is uniquely bold yet minimalist. What sets it apart?

Sherry vinegar: Earthy and complex, it adds a rich acidity that’s smoother than red wine vinegar.
Olive oil: Spain is the world’s top producer, and Spanish extra virgin olive oil is full of peppery, grassy character.
Onion: Sliced thin and often soaked to mellow the bite.
Optional additions: Anchovies, olives, or even tuna, often make appearances—especially in Andalusian and Catalan versions.

Tomato Selection: The Star Ingredient

The entire success of this dish depends on your tomatoes. They must be ripe, juicy, and at room temperature—chilling dulls their flavor.

Best varieties:

Heirloom tomatoes: Full of flavor and color variation.
Beefsteak or oxheart: Large and meaty, perfect for slicing.
Vine-ripened tomatoes: Fragrant and juicy.
Tomate de rama (Spain-specific): Similar to vine tomatoes, with a sweet, concentrated flavor.

Avoid bland or refrigerated supermarket tomatoes—they’ll lack the flavor needed.

Pro tip:

Use a variety of colors and shapes for visual appeal and nuanced flavor.

How to Prep Tomatoes for Maximum Flavor

Slice thick—this isn’t a dainty salad.
Lightly salt as you prep to draw out juice and concentrate the flavor.
Let them sit with onion and dressing for at least 10–15 minutes to marinate.

The Dressing: Olive Oil, Sherry Vinegar, and Salt

The simplicity of the dressing is key—no need for mustard, honey, or other additions. This is about elevating the tomato, not masking it.

Classic Spanish tomato salad dressing:

Spanish extra virgin olive oil – Choose something bold and peppery.
Sherry vinegar – Complex, nutty, with mild acidity.
Sea salt or flaky salt – Maldon or Flor de Sal for crunch and depth.
Black pepper – Optional but recommended.

Optional additions:

Garlic: Rub a clove on the serving plate for subtle aroma.
Oregano: Just a pinch of dried or fresh.
Anchovy oil or brine: For umami depth.

The Role of Onion

Red onion provides a sharp counterpoint to the sweet, juicy tomatoes.

Tips for preparing onions:

Slice very thinly.
Soak in cold water or vinegar for 10 minutes to mellow sharpness.
Use sweet red onion, shallots, or mild spring onions.

Optional Additions & Regional Variations

Depending on the region in Spain, you might find:

Tuna or anchovies: Especially in the south and in Catalan xató-style salads.
Olives: Manzanilla or Arbequina olives add a salty bite.
Hard-boiled eggs: Common in more composed tomato salads.
Cucumber or bell pepper: Adds crunch and freshness.
Bread or toasted croutons: Especially when the tomato juices are rich enough to soak up.

Serving and Pairing Ideas

Spanish Tomato Salad is best served as a side to grilled fish, roasted chicken, or as part of a tapas spread. But it’s also stunning served on toasted bread or with a hunk of crusty baguette to mop up the juices.

Pairs well with:

Manchego cheese or jamón ibérico
Grilled seafood or meat skewers
Dry white wine, Albariño, or a chilled rosado

Equipment You’ll Need

Sharp knife or serrated tomato knife
Mandoline for uniform onion slices (optional)
Mixing bowl or serving platter
Small bowl for dressing (or mix straight onto the tomatoes)

Make-Ahead and Storage Tips

Best fresh: Serve within 1 hour of making.
Let it marinate: 10–30 minutes is ideal.
Fridge: Leftovers can be stored for up to 1 day but will soften.
Freezer: Not recommended—tomatoes lose structure when frozen.

Ingredients

For the Salad

4 large ripe tomatoes (or 5–6 medium heirlooms), sliced into thick rounds
1/2 red onion, thinly sliced
Flaky sea salt, to taste
Freshly cracked black pepper, to taste
Optional: 8–10 olives (Manzanilla, Arbequina, or black olives)
Optional: 4–6 anchovy fillets or a small tin of tuna
Optional: 1 tablespoon chopped fresh parsley or oregano

For the Dressing

2 tablespoons Spanish extra virgin olive oil
1 tablespoon sherry vinegar
Optional: 1 small garlic clove (rubbed onto serving platter or minced)

Instructions

Step 1: Prepare Tomatoes

Slice tomatoes into thick rounds or wedges. Lightly salt them and let them sit while you prepare the onion and dressing.

Step 2: Prep Onion

Slice red onion thinly and soak in cold water (or a splash of sherry vinegar) for 10 minutes. Drain and pat dry.

Step 3: Make Dressing

In a small bowl, whisk together olive oil and sherry vinegar. If using garlic, rub a cut clove onto the serving platter for subtle flavor.

Step 4: Assemble

Arrange tomatoes on a platter. Top with red onion slices and olives (if using). Drizzle dressing over the top, and finish with flaky salt, black pepper, and fresh herbs or anchovies if desired.

Step 5: Let It Sit

Allow the salad to rest for 10–15 minutes before serving to let the flavors meld and juices gather.

Storage and Leftovers

Fridge: Keep in an airtight container for up to 1 day. Tomatoes will soften but still taste good.
Don’t freeze: Texture won’t hold up.

Spanish Tomato Salad vs. Caprese vs. Greek Salad

Spanish Tomato Salad: Tomatoes, olive oil, sherry vinegar, onion, sometimes olives or tuna—minimalist and savory.
Caprese: Italian, with mozzarella, basil, and balsamic or olive oil—milder and creamier.
Greek Salad: Chopped tomatoes, cucumber, feta, olives, oregano—chunkier and more vegetal.

This Spanish Tomato Salad is proof that the best dishes don’t need to be complicated. With just a few top-quality ingredients, you can create something incredibly satisfying, deeply rooted in tradition, and absolutely bursting with flavor.