Summer Spanish Salad Recipe – Spanish Special
Summer Spanish Salad is a light, colorful, and refreshing dish that showcases the vibrant flavors of Mediterranean cuisine. Made with ripe tomatoes, crisp cucumbers, bell peppers, olives, and a simple olive oil dressing, it’s the perfect salad for hot weather, picnics, or as a side dish to grilled meats or tapas. This salad is all about freshness, bold flavors, and simplicity, embodying the essence of a relaxed Spanish summer meal.
- Prep Time15 min
- Total Time15 min
For the Salad:
- 2 large ripe tomatoes, chopped
- 1 medium cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 green or red bell pepper, chopped
- ½ cup black or green olives, pitted
- 2 hard-boiled eggs, sliced (optional)
- 1 can (100g) tuna in olive oil, drained (optional)
- 2 tablespoons chopped fresh parsley
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- Salt, to taste
- Black pepper, to taste
Prepare the Vegetables:
Wash and chop the tomatoes, cucumber, onion, and bell pepper.
Place all the vegetables in a large mixing bowl.
Add Protein & Garnish:
Add olives, sliced hard-boiled eggs, and tuna if using.
Sprinkle over the chopped parsley.
Make the Dressing:
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Toss and Serve:
Pour the dressing over the salad.
Gently toss everything together until well coated.
Chill for 10–15 minutes or serve immediately.
Recipe Notes :
Vegan Option: For a vegan version, omit eggs and tuna.
Heirloom Tomatoes: Use heirloom or cherry tomatoes for extra sweetness and color.
Crusty Bread: Add crusty bread on the side or toss in some cooked pasta to make it a complete meal.
Optional Protein: Incorporate grilled chicken or chickpeas for added protein.
Chilled Salad: Best served chilled, especially on hot days.
