Tapas Salad Recipes

Steps:

• Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
• Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
• Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
• This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.

Steps:

• Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

Steps:

• In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
• Season with salt and add parsley.
• Toss gently with a fork.
• Serve within 1 hour for the freshest taste.