American Vinegar Works Mountain Tomato Salad
This recipe is from the Algarve, the southern-most region of Portugal and the one with the most Mediterranean influence. It is called salada montanheira in Portuguese and roughly translates into salad from or of the mountain. It is my favorite tomato salad recipe (just in time for those last heirlooms!) and I am sharing my dad’s version here.
Traditionally this recipe would be served as a side to wood-fire grilled fishes like sardines, mackerel, or horse mackerel. But I am sure you can serve it with grilled chicken just as well. I would also recommend boiling very small skin-on potatoes and then partially cutting each in half and drenching with good olive oil and sprinkling with flor de sal (serve them warm and no vinegar on this one…). The potatoes should be served next to but not mixed into the salad.
This recipe features our Ultimate Red Wine Vinegar and California Extra Virgin Olive Oil.
