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Spanish

Summer tomato salad with queso fresco

The Spanish summer table in one bowl: ripe tomatoes, cucumber, sweet onion and olives under crumbled queso fresco, finished with a generous pour of extra virgin olive oil.

Prep
15 min
Cook
0 min
Level
Easy
Serves
4
Tomato and cucumber salad topped with crumbled fresh cheese

You'll need

  • 4 ripe tomatoes, cut in wedges
  • 1 cucumber, thickly sliced
  • 1 small sweet onion, finely sliced
  • 120 g Manzanilla olives
  • 200 g queso fresco, roughly crumbled
  • 1 tbsp sherry vinegar
  • Sea salt
  • 4 tbsp LYMANORA extra virgin olive oil

Method

  1. 1

    Combine tomatoes, cucumber, onion and olives in a wide bowl and season with salt.

  2. 2

    Sprinkle over the sherry vinegar and toss gently.

  3. 3

    Crumble the queso fresco over the top in large pieces.

  4. 4

    Pour the olive oil generously over everything and serve with bread for the juices.

Comments

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4.5 · 2 comments
  • 25/10/2026

    “Made this with the last good tomatoes of August. The salt-then-wait step is the secret, don't skip it.”

    — Marta, Valencia

  • 19/10/2026

    “Lovely and simple. I added a few torn basil leaves and a little more oil than the recipe says. No regrets.”

    — Jordi, Girona