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The más being the green peppers that make up the pimiento portion of our Fire-Roasted Tomato & Pimiento Salad.
This summer tapa serving suggestion comes from customer Stephen M., a simple yet exquisite dish that is fire and ice. Like a renowned, as yet unfinished book series, but more delicious.
The chilling of the fire-roasted salad is what brings it all together, you see.
Do you have a serving suggestion for any of our foods? Let us know, please!
Total Time: Not even worth mentioning. Arguably the quickest, unless you're counting time to chill the tomato salad, which I will not.
Servings: A full tin of tomato salad will go a long way. With a full baguette? A lot of servings to be had.
1. Chill the tomato and pimiento salad. I don't know what the rules are, but if we're counting chill time then yes, this will take longer. But if you've already put it in the fridge? Boom. You're ready.
2. Slice or tear your baguette so you have, slices or hunks. Whichever form you prefer.
3. You can toast these slices or hunks, in a toaster, in some olive oil on a pan, on a grill (which would be outstanding). Or, don't toast them at all. Again, this is all very much a mere suggestion, there are no hard and fast rules.
4. Apply the tomato salad to your slices, liberally.
5. Drizzle olive oil.
6. Spritz lemon.
7. Sit back with friends and lovers in the late evening summer sun, and enjoy every bite.
