As a Spaniard I have been making this salad for over 50 years. We always use olive oil & cider vinegar, and we never measure, we go by taste test. If one doesn't want to add sugar (I don't), sub seasoned rice vinegar for cider and reduce the oil. The key is that the cider vinegar gives it a nice 'bite'. Sugar is optional. Definitely marinate in fridge for several hours, or overnight. If made just prior to dinner, marinate at room temp for about an hour, tossing to coat several times. It will have absorbed the marinade and still retain a little crispness. Leftovers are great the next day.
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As a Spaniard I have been making this salad for over 50 years. We always use olive oil &...