Crostini with picadillo – a quick appetizer with only raw vegetables, even more delicious if the bruschetta bread is golden and toasted in the oven grill.
The picadillo is the Spanish-style mixed salad, often found as a tapa and today I prepared it with tomatoes, peppers, onion, parsley, and a slightly spicy dressing with Tabasco.
The Spanish picadillo salad can be varied by adding black olives and even capers!
Here are the picadillo salad ingredients to pair with toasted or grilled bread, the recipe is for about 4 people, but it will depend on how generously you garnish them!
Also, I suggest other salads such as:
SUMMER SALAD
PANTESCA SALAD
CIAKI CIUKA
CROSTINI WITH PICADILLO
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 3 tomatoes
- 1 bell pepper
- 1 Tropea red onion
- as needed parsley
- 1 tbsp apple cider vinegar
- 4 tbsps extra virgin olive oil
- as needed salt
- as needed pepper
- as needed Tabasco
Preparation
Wash and remove the inner parts and white seeds of the bell pepper and the seeds of the firm and ripe tomatoes.
Cut into medium cubes and put everything in a bowl.
Peel the Tropea red onion and also cut it into small pieces.
Add the Tropea to the bowl and season with the classic vinaigrette of vinegar and extra virgin olive oil.
Add a few drops of Tabasco to make the Spanish picadillo salad slightly spicy.
Wash a few parsley leaves and add the aromatic herb to the salad, mixing well to flavor this preparation.
Leave the Spanish picadillo salad with tomatoes, onion, and pepper in the fridge until ready to use as a crunchy and delicious filling for the crostini to be served as an appetizer.
Enjoy your meal!
Annalisa
