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The Most Legendary Salad From Spain
The “ensalada mixta” is the most popular Spanish salad. This traditional dish plays a central role in Spanish cuisine. People often enjoy it as a refreshing and light meal, especially during the hot summer months.
The ensalada mixta includes a colourful mix of fresh vegetables. Common ingredients include ripe tomatoes, crisp lettuce, sliced onions, and green peppers. Many versions also add hard-boiled eggs, tuna, or olives. These extras bring a delightful mix of flavours and textures to the salad.
A Salad With Healthy Elements
The ensalada mixta offers more than just great taste. It also provides many health benefits. This salad comes packed with vitamins, minerals, and antioxidants. It satisfies your taste buds and supports a healthy diet.
People across Spain enjoy this salad in many settings. You might find it in a lively tapas bar in Barcelona. You could see it at a family-run restaurant in Seville. Or you might order it at a beachside café in Valencia. Wherever you eat it, the ensalada mixta reflects the heart of Spanish cooking. Its fresh ingredients and bold flavors make it a timeless dish.
Often Served as a Starter
Restaurants often serve the ensalada mixta as a starter. It also works well as a side dish with grilled meats, seafood, or other tapas. The recipe is flexible. You can adjust the ingredients to fit your taste. This makes it popular with both locals and visitors.
Conclusion
In conclusion, the ensalada mixta holds a special place in Spanish food culture. It brings together fresh ingredients, simple preparation, and deep tradition. This iconic dish shows off the best of Spanish cooking. Whether you enjoy it in Spain or make it at home, the ensalada mixta is a must-try for anyone who loves real Spanish food.
How to Make The Salad
Ingredients:
2 tbsp extra virgin olive oil 30 ml
1/2 tbsp sherry vinegar 8 ml 1 clove garlic
1 tbsp fresh parsley 4 grams
1 head romaine lettuce
1/2 red onion
8 cherry tomatoes
4 oz can tuna in olive oil 112 grams
1/4 cup green pimento stuffed olives 45 grams
1/4 cup black pitted olives 45 grams
2 hardboiled eggs
pinch sea salt
dash black pepper
Instructions:
- To make the dressing, add in 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic and add in 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt & black pepper, whisk together and set aside
- Remove the leaves from a head of romaine lettuce, stack the leaves and tighly roll together, cut right down the middle horizontally and then into 1 inch (2.50 cm) pieces vertically, add the cut lettuce into a strainer and rinse under cold water, spin dry in a salad spinner (you can also use a dishcloth) and transfer the lettuce into a large serving dish
- Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce
- Drain the can of tuna into a sieve, give the tuna a quick mix and add over salad, along with the green & black olives and hard boiled eggs cut in half vertically, season with sea salt & black pepper and pour the dressing over the salad, serve at once, enjoy!
