Recipe information
Yield
Makes about 5 cups
Ingredients
6
tablespoons extra-virgin olive oil (preferably Spanish)
2
tablespoons Sherry wine vinegar or red wine vinegar
3
garlic cloves, minced
1
tablespoon smoked paprika
1
1/2 teaspoons coarse kosher salt
3
/4 teaspoon freshly ground black pepper
3
medium tomatoes, cored, seeded, cut into 1/4-inch cubes
1
small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)
3
/4 cup coarsely chopped pitted Kalamata olives
1
/2 red bell pepper, cut into 1/4-inch cubes
1
/2 yellow bell pepper, cut into 1/4-inch cubes
1
/2 cup finely chopped red onion
3
tablespoons chopped fresh Italian parsley
Need to make a substitution?
Preparation
Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD Can be made 1 day ahead. Cover and chill. Toss to blend before serving.