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:
1
Wash and chop the tomatoes, cucumber, onion, and bell pepper.
2
Place all the vegetables in a large mixing bowl.
Add Protein & Garnish:
3
Add olives, sliced hard-boiled eggs, and tuna if using.
4
Sprinkle over the chopped parsley.
Make the Dressing:
5
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Toss and Serve:
6
Pour the dressing over the salad.
7
Gently toss everything together until well coated.
8
Chill for 10–15 minutes or serve immediately.
Recipe Notes :
For a vegan version, omit eggs and tuna.
Use heirloom or cherry tomatoes for extra sweetness and color.
Add crusty bread on the side or toss in some cooked pasta to make it a complete meal.
Best served chilled, especially on hot days.
