The Most Popular Salad From Spain

A Legendary Salad From Spain
The Most Legendary Salad From Spain

The most legendary salad from Spain is the “ensalada mixta,” which translates to “mixed salad.” This traditional Spanish salad is a staple in Spanish cuisine and is often enjoyed as a refreshing and light dish, especially during the hot summer months.

The ensalada mixta typically consists of a colourful and vibrant assortment of fresh vegetables, such as ripe tomatoes, crisp lettuce, sliced onions, and green peppers. It may also include other ingredients like hard-boiled eggs, tuna, or olives, adding a delightful variety of flavours and textures to the salad.

The Key Elements

One of the key elements that set the ensalada mixta apart is the dressing. Spanish extra virgin olive oil is drizzled generously over the salad, accentuating the natural flavours of the vegetables. A splash of sherry vinegar or red wine vinegar is added to provide a tangy added

Spanish Salad

to provide a tangy contrast and a sprinkle of salt and freshly ground black pepper ties everything together.

Often Served as a Starter

The ensalada mixta is often served as a starter or as a side dish alongside grilled meats, seafood, or tapas. It is a versatile dish that can be customized to suit individual preferences, making it a favorite among locals and visitors alike.

A Salad With Healthy Elements

In addition to its delicious taste, the ensalada mixta is celebrated for its health benefits. Packed with vitamins, minerals, and antioxidants, this salad is not only a feast for the taste buds but also a nutritious addition to any meal.

The Legendary Spanish Salad

Whether enjoyed in a bustling tapas bar in Barcelona, a family-run restaurant in Seville, or a beachside cafe in Valencia, the ensalada mixta embodies the essence of Spanish culinary tradition. Its simplicity, freshness, and vibrant flavors make it a timeless classic that continues to captivate food enthusiasts around the world.


In conclusion, the ensalada mixta holds a special place in Spanish gastronomy as the most legendary salad from Spain. Its combination of fresh, high-quality ingredients, simple yet flavorful dressing, and cultural significance make it an iconic dish that represents the best of Spanish culinary traditions. Whether you’re savoring it in Spain or recreating it at home, the ensalada mixta is a must-try for anyone seeking a taste of authentic Spanish cuisine.

How to Make The Salad

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

  1. 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
  1. 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
  1. Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce
  1. 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!

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