The Mixed Salad is a refreshing yet nutritious dish, and possibly the most widespread salad across the country, thanks to its easy and delicious ingredients.
Mixed Salad in Spain
Healthy, juicy, fresh, crunchy, sweet, wholesome, refreshing, tangy, flavorful, and savory – this recipe is a symphony of flavors and textures to satisfy any palate. Packed with nutritious ingredients and bursting with vibrant colors, every bite feels like a celebration of health and the flavorful Mediterranean diet. Whether you’re looking for a quick snack, a satisfying lunch, or a dish to impress your guests, this recipe has you covered.
In addition, Spanish mixed salad offers endless customization options, making it a favorite in Spanish kitchens!
From Field to the Table
The Mixed Salad or ensalada mixta is a beloved dish across Spain and the Mediterranean region. Made with fresh vegetables and dressed simply with salt, olive oil, and vinegar, it is a wholesome choice for maintaining a balanced and nutritious diet.
The star ingredients are fresh produce, traditionally used straight from the garden in earlier days across Spain. Lettuce (or a mix of various types of lettuce) adds color and texture, while tomatoes provide a sweet and tangy flavor as the salad’s base. Common additions include onions and carrots, with the latter sometimes grated for easier eating.
Beyond these basics, variations depend on personal preferences or family traditions. Popular additions include canned tuna, sweet corn, olives, cucumbers, cooked beets, radishes, peppers (raw or roasted), or creamy avocado. For added protein, boiled eggs are a classic touch.
This salad celebrates the freshness of garden produce and eggs from the farm, offering a vegetarian-friendly, nutrient-rich option. Its focus on simple, locally sourced ingredients makes it a consistently healthy and delicious choice for any meal.
The Tomato in the Salad
In a Spanish mixed salad, the key to achieving the best result is the proper selection of lettuce and tomato. When it comes to lettuce, personal preferences often guide the choice of one type over another. Since different types of lettuce can be combined, the most important thing is to ensure they are fresh and in good condition.
To be completely honest, the situation with tomatoes is a bit more complicated. While tomatoes are a staple in Spanish salads, their flavor is not as distinct when they’re out of peak harvest season. Some varieties are unavailable for much of the year, so it’s essential to choose carefully to ensure the salad is as flavorful as possible. Additionally, it’s important to avoid storing them in the fridge for too long or at excessively cold temperatures, as this can affect their texture.
For a mixed salad, it’s common to choose a meatier tomato for more texture and bite. It doesn’t matter if the tomato isn’t fully ripe, as this helps prevent it from falling apart when cut. Alternatively, whole cherry tomatoes are a convenient option, offering consistent flavor year-round.
Mixed Salad
The mixed salad is a refreshing yet nutritious dish; possibly the most widespread salad across the Spanish geography.
Ingredients
- 1 large tomato
- 250 g of lettuce
- 2 fresh spring onions
- 2 carrots
- 24 pitted olives
- 50 g of sweet corn
- 160 g of canned tuna
- 4 large white asparagus spears (canned)
- 2 eggs
- 4 radishes
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- 2 tablespoons of vinegar
Instructions
- First, check the notes.
- Then, we can place the eggs in a saucepan with water and boil them for about 10 minutes for optimal cooking.
- Cut the lettuce and plate it, then cut the tomato into wedges and plate it.
- Slice the radishes and spring onion as finely as possible and plate them. Peel the carrots, grate them, and then plate them.
- Add the rest of the ingredients from preserved foods (tuna in oil, sweet corn, and white asparagus) or, if available, use fresh ones for better flavor.
- Separately, prepare a vinaigrette with the oil, vinegar, and salt, emulsifying the mixture to add to the dish.
- Finally, remove the shell from the boiled egg and incorporate it into the salad.
Notes
First of all, we will wash all the produce from the garden. This is an important step because sometimes it may contain little bugs, but most importantly, we never know what it has come into contact with before reaching our home.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 110mgSodium: 909mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 15g
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