Unforgettable gatherings begin with simple, shareable bites that bring people together. Tapas—those delightful Spanish small plates—transform any occasion into a festive, interactive experience. Whether you’re hosting a casual get-together or a special celebration, these easy-to-make recipes promise big flavors with minimal fuss. Ready to create memorable moments? Let’s dive into these 25 simple tapas that will have your guests raving.
Garlic Shrimp with Lemon and Parsley
When you need dinner fast, this garlic shrimp delivers. With just five ingredients, it comes together in minutes. Weeknight cooking doesn’t get easier than this.
Ingredients
- Shrimp – 1 lb
- Olive oil – 2 tbsp
- Garlic – 4 cloves
- Lemon – 1
- Parsley – ¼ cup
Instructions
- Pat shrimp completely dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp in a single layer without crowding.
- Cook shrimp for 2 minutes until bottoms turn pink.
- Flip each shrimp with tongs.
- Cook for 1 more minute until opaque throughout.
- Mince garlic cloves finely.
- Add minced garlic to the skillet.
- Cook garlic for 30 seconds until fragrant but not browned.
- Juice the lemon directly into the skillet.
- Remove skillet from heat immediately.
- Chop parsley leaves.
- Stir chopped parsley into the shrimp mixture.
Mouthwatering garlic flavor coats each tender shrimp. The lemon brightens every bite without overpowering. Serve over pasta or with crusty bread to soak up the sauce.
Spanish Tortilla with Bell Peppers
Rustic yet refined, this Spanish tortilla gets vibrant flavor from sweet bell peppers. Ready in under 30 minutes, it’s perfect for breakfast, lunch, or a light dinner.
Ingredients
– Olive oil – ¼ cup
– Yellow onion – 1, thinly sliced
– Red bell pepper – 1, thinly sliced
– Green bell pepper – 1, thinly sliced
– Eggs – 6
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a 10-inch nonstick skillet over medium heat for 2 minutes.
2. Add sliced onion and cook for 4 minutes, stirring occasionally, until softened.
3. Add red and green bell peppers and cook for 6 minutes, stirring frequently, until peppers are tender.
4. Tip: Press peppers with spatula to help release moisture and concentrate flavor.
5. While vegetables cook, whisk eggs with salt and black pepper in a medium bowl until fully combined.
6. Pour egg mixture evenly over cooked vegetables in skillet.
7. Cook undisturbed for 3 minutes until edges set and bottom begins to brown.
8. Tip: Run a spatula around edges to prevent sticking and ensure even cooking.
9. Place a large plate upside down over skillet and carefully flip tortilla onto plate.
10. Slide tortilla back into skillet, cooked side up, and cook for 3 more minutes.
11. Tip: The center should be slightly jiggly—it will firm up as it rests.
12. Transfer tortilla to a cutting board and let rest for 2 minutes before slicing. Velvety eggs cradle tender peppers and sweet onion in this satisfying dish. Serve warm or at room temperature with a drizzle of olive oil. Try it sliced into wedges for brunch or cubed for tapas.
Mini Chorizo and Red Wine Skewers
Mouthwatering chorizo skewers deliver bold flavor in bite-sized packages. These mini appetizers combine spicy sausage with rich red wine reduction. They’re perfect for parties or quick weeknight entertaining.
Ingredients
Chorizo – 1 lb
Red wine – ½ cup
Olive oil – 2 tbsp
Wooden skewers – 12
Instructions
1. Soak 12 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1 lb chorizo into 1-inch pieces.
3. Thread chorizo pieces onto soaked skewers, leaving 1-inch handles.
4. Heat 2 tbsp olive oil in large skillet over medium-high heat until shimmering.
5. Arrange skewers in single layer and cook for 3 minutes per side until browned.
6. Remove skewers from skillet and set aside on plate.
7. Pour ½ cup red wine into same skillet, scraping up browned bits with wooden spoon.
8. Simmer wine for 5-7 minutes until reduced by half and slightly thickened.
9. Return skewers to skillet and toss in wine reduction for 1 minute to coat evenly.
10. Serve immediately while warm.
Velvety wine glaze clings to the juicy chorizo, creating a sweet-spicy balance. The skewers offer satisfying texture contrast between crisp exterior and tender interior. Try serving them over creamy polenta or alongside crusty bread to soak up every drop of the reduction.
Simple Tomato and Olive Bruschetta
Bold flavors don’t need complicated prep. This bruschetta comes together in minutes with just a few quality ingredients. Perfect for impromptu gatherings or quick snacks.
Ingredients
Baguette – 1 loaf
Olive oil – 3 tbsp
Garlic – 2 cloves
Cherry tomatoes – 2 cups
Kalamata olives – ½ cup
Fresh basil – ¼ cup
Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Slice the baguette into ½-inch thick pieces on a diagonal.
3. Arrange bread slices in a single layer on a baking sheet.
4. Brush each slice lightly with 2 tablespoons of olive oil.
5. Toast bread in oven for 8-10 minutes until edges are golden brown.
6. Remove baking sheet from oven and let bread cool for 2 minutes.
7. Cut garlic cloves in half and rub cut sides directly onto warm toast surfaces.
8. Quarter cherry tomatoes and place in a medium bowl.
9. Pit and roughly chop Kalamata olives, adding them to the bowl.
10. Stack basil leaves, roll tightly, and slice into thin ribbons.
11. Add basil, remaining 1 tablespoon olive oil, and salt to tomato mixture.
12. Gently toss everything together until evenly combined.
13. Spoon tomato-olive mixture generously onto each garlic-rubbed toast.
14. Serve immediately on a platter.
Let the crispy bread provide the perfect crunch against the juicy tomatoes. The bruschetta’s salty olives balance the sweet tomatoes beautifully. Layer leftovers on grilled chicken or toss with pasta for a quick meal transformation.
Patatas Bravas with Spicy Sauce
Many tapas bars serve this classic, but homemade patatas bravas deliver that perfect crispy potato and spicy sauce combo without the restaurant markup. Make these for game day or as a bold side. Mastering the double-fry method is key for that crunchy exterior.
Ingredients
Potatoes – 2 lbs
Olive oil – ½ cup
Salt – 1 tsp
Smoked paprika – 1 tsp
Garlic – 2 cloves, minced
Crushed red pepper – ½ tsp
Tomato paste – 2 tbsp
Chicken broth – ½ cup
Instructions
1. Peel and cut 2 lbs potatoes into 1-inch cubes.
2. Rinse potato cubes under cold water to remove excess starch.
3. Pat potatoes completely dry with paper towels.
4. Heat ¼ cup olive oil in a large skillet over medium-high heat until it shimmers.
5. Add potatoes in a single layer, working in batches if needed.
6. Fry potatoes for 8 minutes, turning occasionally until golden but not fully cooked.
7. Remove potatoes with a slotted spoon and drain on paper towels.
8. Increase heat to high and return potatoes to the skillet.
9. Fry for 4 more minutes until deeply golden and crispy.
10. Transfer potatoes to a bowl and toss with 1 tsp salt and 1 tsp smoked paprika.
11. In a separate saucepan, heat remaining ¼ cup olive oil over medium heat.
12. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
13. Stir in ½ tsp crushed red pepper and cook for 30 seconds.
14. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
15. Pour in ½ cup chicken broth, bring to a simmer, and cook for 3 minutes until slightly thickened.
16. Spoon the spicy sauce over the crispy potatoes just before serving.
These potatoes stay remarkably crisp under the sauce, with a smoky heat that builds gradually. Try serving them alongside grilled chorizo or topped with a fried egg for a complete meal. The contrast between the creamy potato interior and crunchy exterior makes every bite satisfying.
Grilled Calamari with Fresh Herbs
Sear squid quickly over high heat for the best texture—tender, not rubbery. This grilled calamari comes together in minutes with fresh herbs and lemon. Perfect for summer entertaining or a quick weeknight dinner.
Ingredients
Calamari tubes – 1 lb
Olive oil – 2 tbsp
Lemon – 1
Garlic – 2 cloves
Parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat grill to high heat (450°F).
2. Pat calamari tubes completely dry with paper towels.
3. Slice calamari tubes into ½-inch rings.
4. Mince garlic cloves finely.
5. Chop parsley leaves.
6. Cut lemon in half.
7. Combine calamari, olive oil, minced garlic, salt, and black pepper in a bowl.
8. Toss until calamari is evenly coated.
9. Place calamari rings directly on grill grates.
10. Grill for 90 seconds without moving.
11. Flip calamari using tongs.
12. Grill for another 90 seconds until opaque.
13. Remove calamari from grill immediately.
14. Squeeze juice from one lemon half over grilled calamari.
15. Sprinkle chopped parsley over top.
16. Toss gently to combine.
17. Serve immediately while hot. You’ll love the tender bite and charred edges against the bright lemon and herbs. Try serving it over a bed of arugula or with crusty bread to soak up the juices.
Stuffed Piquillo Peppers with Goat Cheese
Kick off your appetizer game with these vibrant stuffed peppers. Keep preparation simple and flavors bold. Perfect for entertaining or easy weeknights.
Ingredients
Piquillo peppers – 12
Goat cheese – 8 oz
Olive oil – 2 tbsp
Fresh thyme – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Drain 12 piquillo peppers and pat them dry with paper towels.
3. Combine 8 oz goat cheese, 1 tbsp fresh thyme, ½ tsp salt, and ¼ tsp black pepper in a bowl.
4. Mix the filling until fully incorporated.
5. Spoon the cheese mixture into each pepper, filling them completely.
6. Arrange the stuffed peppers in a single layer in a baking dish.
7. Drizzle 2 tbsp olive oil evenly over the peppers.
8. Bake at 375°F for 15-18 minutes until the cheese is bubbly and lightly golden.
9. Let the peppers rest for 5 minutes before serving.
Yield tender peppers with a creamy, tangy filling that contrasts beautifully. You’ll appreciate the smoky sweetness against the herbaceous cheese. Try serving them atop crostini or alongside a crisp green salad for a complete appetizer.
Serrano Ham and Manchego Bites
Dazzling yet simple, these Spanish-inspired bites deliver bold flavor in minutes. Perfect for entertaining or quick snacks, they require minimal effort for maximum impact. Serrano ham and Manchego cheese create a classic combination that never disappoints.
Ingredients
Serrano ham – 4 oz
Manchego cheese – ½ cup shredded
Baguette – 1, sliced into ¼-inch rounds
Olive oil – 2 tbsp
Fresh parsley – 2 tbsp chopped
Instructions
1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges turn golden brown and crisp.
5. Remove baking sheet from oven using oven mitts.
6. Let toasted baguette slices cool for 2 minutes until safe to handle.
7. Place one small piece of Serrano ham on each toasted slice.
8. Sprinkle shredded Manchego cheese evenly over the ham.
9. Return baking sheet to the 375°F oven.
10. Bake for 3-4 minutes until cheese melts completely and bubbles slightly.
11. Remove from oven and transfer bites to a serving plate.
12. Garnish immediately with chopped fresh parsley.
Vibrant and satisfying, these bites offer a crisp texture from the toasted bread contrasting with the salty ham and nutty cheese. The melted Manchego creates a creamy layer that binds all components together beautifully. Serve them warm alongside olives and marcona almonds for an authentic Spanish appetizer spread.
Sautéed Mushrooms with Garlic and Sherry
Get ready for mushrooms that transform from earthy to extraordinary. Garlic and sherry create a savory depth that makes these irresistible. This simple technique yields restaurant-worthy results every time.
Ingredients
Mushrooms – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Sherry – ¼ cup
Butter – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Clean mushrooms with a damp paper towel instead of rinsing to prevent sogginess.
2. Slice mushrooms into ¼-inch thick pieces for even cooking.
3. Mince garlic cloves finely to distribute flavor evenly.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add mushrooms in a single layer, working in batches if necessary.
6. Cook mushrooms undisturbed for 4 minutes to develop golden-brown color.
7. Flip mushrooms and cook for another 4 minutes until browned on both sides.
8. Reduce heat to medium and push mushrooms to the edges of the skillet.
9. Add minced garlic to the center and cook for 30 seconds until fragrant.
10. Pour sherry into the skillet, scraping up any browned bits from the bottom.
11. Cook for 2 minutes until sherry reduces by half.
12. Stir in butter until melted and coating the mushrooms.
13. Season with salt and black pepper, tossing to combine.
14. Cook for 1 final minute to blend flavors. Consider finishing with fresh herbs like thyme or parsley for extra freshness.
15. Remove from heat and serve immediately. Creamy with a meaty bite, these mushrooms boast deep umami notes from the sherry reduction. Serve them over steak, stirred into risotto, or piled on crusty bread for an easy appetizer.
Roasted Red Pepper and Anchovy Crostini
Whip up these bold crostini when you need impressive appetizers fast. They combine smoky sweetness with salty punch in minutes. Perfect for entertaining or quick snacks.
Ingredients
– Baguette – 1 loaf
– Olive oil – 3 tbsp
– Roasted red peppers – 1 cup
– Anchovy fillets – 8 fillets
– Garlic – 2 cloves
– Lemon juice – 1 tbsp
– Black pepper – ½ tsp
– Parsley – ¼ cup
Instructions
1. Preheat oven to 375°F.
2. Slice baguette into ½-inch thick pieces.
3. Arrange bread slices in single layer on baking sheet.
4. Brush both sides of bread with 2 tbsp olive oil.
5. Bake for 8-10 minutes until edges are golden brown and crisp.
6. Remove crostini from oven and let cool completely.
7. Mince garlic cloves finely.
8. Chop roasted red peppers into small pieces.
9. Mash anchovy fillets with fork until paste-like consistency.
10. Combine peppers, anchovies, garlic, and remaining 1 tbsp olive oil in bowl.
11. Stir in lemon juice and black pepper.
12. Chop parsley leaves roughly.
13. Fold parsley into pepper-anchovy mixture.
14. Spoon 1 tbsp topping onto each crostini.
15. Arrange crostini on serving platter.
Keep these crisp to contrast the soft, savory topping. The anchovies melt into the peppers for deep umami flavor without overwhelming fishiness. Try them alongside chilled white wine or as open-faced sandwich bases for lunch.
Marinated Olives with Citrus and Herbs
Grab these marinated olives when you need an effortless appetizer that impresses. They combine briny olives with bright citrus and aromatic herbs for maximum flavor. This no-cook recipe comes together in minutes but tastes like it took hours.
Ingredients
Mixed olives – 2 cups
Extra virgin olive oil – ½ cup
Orange – 1
Lemon – 1
Garlic cloves – 3
Fresh rosemary – 2 sprigs
Red pepper flakes – ½ tsp
Instructions
- Zest the orange and lemon using a microplane, being careful to avoid the bitter white pith.
- Juice the zested orange and lemon into a medium bowl, straining out any seeds.
- Thinly slice 3 garlic cloves, creating more surface area for flavor infusion.
- Strip rosemary leaves from 2 sprigs and roughly chop them to release their oils.
- Combine 2 cups mixed olives, citrus zest, citrus juice, sliced garlic, chopped rosemary, and ½ tsp red pepper flakes in the bowl.
- Pour ½ cup extra virgin olive oil over the olive mixture, ensuring all ingredients are fully submerged.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight marinating develops deeper flavor.
- Remove the marinated olives from refrigerator 30 minutes before serving to allow the olive oil to liquefy.
- Stir the olives gently to redistribute the settled herbs and citrus throughout.
Keep these olives refrigerated for up to one week, as the flavors continue to meld and improve. The garlic softens to a pleasant chew while the citrus brightens the briny olives. Serve them alongside crusty bread for dipping in the infused oil or as part of an antipasto platter with cheeses and cured meats.
Crispy Fried Artichoke Hearts
Everyone needs a crispy, satisfying appetizer that comes together fast. These fried artichoke hearts deliver crunch with minimal effort. Expect golden perfection in under 30 minutes.
Ingredients
– Artichoke hearts – 1 (14 oz) can
– Flour – ½ cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Vegetable oil – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Drain the artichoke hearts and pat them completely dry with paper towels. 2. Place flour in a shallow bowl. 3. Beat eggs in a second shallow bowl. 4. Combine breadcrumbs, salt, and black pepper in a third shallow bowl. 5. Dredge each artichoke heart in flour, shaking off excess. 6. Dip the floured artichoke into the beaten eggs. 7. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere. 8. Heat vegetable oil in a deep skillet to 375°F. 9. Fry artichokes in batches for 2–3 minutes until golden brown. 10. Remove with a slotted spoon and drain on a paper towel-lined plate. Zero in on that crisp exterior giving way to tender artichoke inside. The salty crunch pairs perfectly with lemon aioli or marinara sauce for dipping. Serve them immediately while hot for the ultimate texture contrast.
Clams in White Wine Sauce
Just another Tuesday calls for something special without the fuss. Juicy clams swimming in garlicky white wine broth hit that sweet spot between impressive and effortless. This one-pan wonder comes together faster than takeout.
Ingredients
Clams – 2 lbs
White wine – 1 cup
Butter – 4 tbsp
Garlic – 4 cloves
Parsley – ¼ cup
Red pepper flakes – ½ tsp
Salt – 1 tsp
Instructions
1. Scrub clams under cold running water to remove grit.
2. Discard any clams with cracked shells or that remain open when tapped.
3. Mince garlic cloves finely.
4. Chop parsley leaves.
5. Melt butter in a large pot over medium heat.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in white wine and bring to a simmer.
8. Add clams to the pot and cover with a tight-fitting lid.
9. Steam clams for 6-8 minutes until shells open fully.
10. Discard any clams that do not open after 8 minutes.
11. Stir in chopped parsley, red pepper flakes, and salt.
12. Serve immediately in bowls with broth.
Creamy butter balances the briny clam juice and acidic wine in every spoonful. Crusty bread is essential for sopping up that addictive garlic-infused broth. For a heartier meal, toss with linguine right in the pot.
Spicy Albondigas (Meatballs) in Tomato Sauce
Bold flavors and comforting warmth define these spicy albondigas. These meatballs simmer in a rich tomato sauce that develops incredible depth. You’ll have a satisfying meal ready in under an hour.
Ingredients
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Garlic – 3 cloves
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Onion – 1 medium
Crushed tomatoes – 28 oz can
Chicken broth – 1 cup
Instructions
1. Preheat your oven to 400°F.
2. Mince 3 cloves of garlic finely.
3. Combine 1 lb ground beef, ½ cup breadcrumbs, 1 large egg, minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper in a large bowl.
4. Mix the ingredients with your hands until just combined—overmixing creates tough meatballs.
5. Form the mixture into 1½-inch meatballs using damp hands to prevent sticking.
6. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Brown the meatballs in batches for 2 minutes per side until golden brown.
8. Transfer all meatballs to a clean plate.
9. Dice 1 medium onion.
10. Sauté the diced onion in the same skillet for 5 minutes until translucent.
11. Add the 28 oz can of crushed tomatoes and 1 cup chicken broth to the skillet.
12. Bring the sauce to a simmer while scraping up browned bits from the bottom.
13. Return all meatballs to the skillet, submerging them in the sauce.
14. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
15. Check that the meatballs reach 165°F internally with an instant-read thermometer.
16. Let the albondigas rest in the skillet for 5 minutes before serving.
You’ll notice the meatballs become incredibly tender while absorbing the spicy tomato sauce. The sauce thickens beautifully during baking, creating a rich coating that clings to each meatball. Serve them over creamy polenta or stuff into crusty bread for a satisfying sandwich.
Zucchini and Parmesan Fritters
Munch on these crispy zucchini fritters when you need a quick, satisfying snack. They come together in minutes using simple pantry staples. The parmesan adds a salty, savory punch that pairs perfectly with the mild zucchini.
Ingredients
Zucchini – 2 medium
Salt – 1 tsp
Flour – ½ cup
Egg – 1 large
Parmesan cheese – ½ cup, grated
Black pepper – ¼ tsp
Vegetable oil – ¼ cup
Instructions
1. Shred zucchini using the large holes of a box grater.
2. Place shredded zucchini in a colander and sprinkle with 1 tsp salt.
3. Let zucchini sit for 10 minutes to draw out excess moisture.
4. Squeeze zucchini firmly with your hands over the sink to remove as much liquid as possible.
5. Transfer dried zucchini to a medium mixing bowl.
6. Add ½ cup flour, 1 large egg, ½ cup grated parmesan cheese, and ¼ tsp black pepper to the bowl.
7. Mix all ingredients until just combined—do not overmix.
8. Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers.
9. Drop 2-tablespoon portions of the zucchini mixture into the hot oil, flattening slightly with the back of a spoon.
10. Fry fritters for 3-4 minutes until golden brown and crispy on the bottom.
11. Flip fritters carefully with a spatula.
12. Fry for another 2-3 minutes until golden brown on the second side.
13. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
14. Repeat with remaining batter, adding more oil if needed.
Crispy on the outside with a tender, savory interior, these fritters deliver satisfying texture contrast. The parmesan creates a rich, salty flavor that needs no additional seasoning. Serve them immediately with a dollop of cool Greek yogurt or alongside a fresh green salad for a complete meal.
Baked Sweet Potato Empanadas
Perfect for autumn gatherings, these handheld empanadas feature a sweet potato filling wrapped in flaky pastry. They bake up golden brown with minimal effort required.
Ingredients
- Sweet potatoes – 2 medium
- Flour – 2 cups
- Butter – ½ cup
- Brown sugar – ¼ cup
- Cinnamon – 1 tsp
- Salt – ½ tsp
- Egg – 1
Instructions
- Preheat your oven to 400°F.
- Prick sweet potatoes all over with a fork.
- Bake sweet potatoes directly on the oven rack for 45 minutes until tender.
- Let sweet potatoes cool completely before handling.
- Combine flour and salt in a large bowl.
- Cut cold butter into flour mixture until pea-sized crumbs form.
- Add ¼ cup ice water and mix just until dough comes together.
- Divide dough into 8 equal portions and chill for 30 minutes.
- Scoop flesh from cooled sweet potatoes into a bowl.
- Mash sweet potatoes with brown sugar and cinnamon until smooth.
- Roll each dough portion into a 6-inch circle on a floured surface.
- Place 2 tablespoons of filling in the center of each circle.
- Fold dough over filling to create a half-moon shape.
- Crimp edges firmly with a fork to seal completely.
- Whisk egg with 1 tablespoon water to make an egg wash.
- Brush each empanada with egg wash for golden browning.
- Cut 2-3 small slits in the top of each empanada for steam release.
- Bake on a parchment-lined sheet for 20-25 minutes until golden brown.
- Let cool on the baking sheet for 10 minutes before serving.
Outstandingly flaky crust gives way to warm, spiced sweet potato filling in every bite. The cinnamon-sugar notes pair beautifully with a drizzle of honey or scoop of vanilla ice cream. These empanadas maintain their crisp texture even when cooled, making them ideal for packed lunches or picnic baskets.
Fresh Avocado and Tomato Salad
Grab those ripe avocados and juicy tomatoes for a salad that comes together in minutes. Great for busy weeknights or last-minute gatherings, this combination delivers freshness with minimal effort. Get ready to chop and toss your way to a vibrant side dish.
Ingredients
Avocados – 2
Tomatoes – 3
Red onion – ¼ cup
Lime juice – 2 tbsp
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Cut avocados in half lengthwise and remove pits.
2. Scoop avocado flesh from skins using a spoon.
3. Dice avocado into ½-inch cubes directly onto cutting board.
4. Cut tomatoes in half horizontally and squeeze out seeds.
5. Dice tomatoes into ½-inch pieces.
6. Finely chop red onion until you have ¼ cup.
7. Combine avocado, tomato, and red onion in medium bowl.
8. Drizzle olive oil over salad mixture.
9. Squeeze lime juice directly over ingredients.
10. Sprinkle salt and black pepper evenly across salad.
11. Gently toss ingredients with large spoon until evenly coated.
12. Serve immediately on chilled plates. Makes a bright topping for grilled chicken or fish. The creamy avocado contrasts beautifully with the juicy tomatoes, while the lime adds a refreshing zing. Try stuffing the salad into pita pockets for a quick lunch wrap.
Conclusion
Kickstart your next gathering with these effortless tapas recipes that transform simple ingredients into memorable moments. We hope these 25 delightful dishes inspire you to create your own Spanish-inspired feast. Try your favorites, leave a comment below telling us which recipes you loved most, and don’t forget to share this article on Pinterest to spread the tapas joy!
