Cascaflote salad
One of the best summer salads !
This Spanish cascaflote is the perfect easy summer tomato salad, once you try it I promise it will become one of your favourite dishes for this season. Cascaflote is one of those hidden gems of traditional Spanish cuisine—humble, rustic, and deeply rooted in rural life. Though not widely known outside certain regions, this simple dish is a perfect example of how Spanish peasant food transforms basic ingredients into something memorable.
This very unique salad uses as a dressing a silky version of Spanish salmorejo soup (Gazpacho’s closest cousin) made with just tomatoes, garlic, egg, bread, oil and vinegar. Once you pour this chilled soup over your tomatoes the result is a fresh, flavourful and creamy dish that is the perfect summer cooler.
Often prepared during lean times or for Lent, cascaflote was a way to use up stale bread and ripe tomatoes while still serving a nourishing, flavourful meal. Today, it stands as a beautiful tribute to sustainable, zero-waste cooking.
🌱 Vegetarian
🍽️ 4 servings
Ingredients
800g tomatoes
4 eggs
1 garlic clove
200g day old bread
1 tbsp white wine vinegar
100g extra virgin olive oil
2 tsp salt
Salad: chopped tomato, green pepper, onion, olive oil, vinegar, salt
Method
Boil the eggs for 12 minutes. Drain off the water and transfer to a bowl filled with cold water to cool them down so they are easier to peel. Peel and separate the yolks from the egg whites
Add the tomatoes, eggs yolks (reserve the whites for later), garlic, bread, vinegar, oil, salt to a blender and blend at high speed until obtaining a very smoth consistency
Make the salad by chopping the egg whites, tomatoes, pepper, onion and adding them to a bowl. Season with the olive oil, vinegar a salt to taste. Finally pour a generous amout of the cascaflote and mix well before serving
FAQS and Tips
You can reduce the amouth of olive oil in the salmorejo but this will result in a less creamy consistency
You can substitute the white wine vinegar for apple cider vinegar
