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Mixed Salad

Spanish salads vary enormously. In content and in quality. But on a summers day, there is no more refreshing meal.
Spanish salads vary enormously. In content and in quality.

I've been served some tired salads in restaurants and always favour making my own, in my own home, using the very best fresh ingredients on offer at a local market.


2 large tomatoes, cut into chunks
1 lettuce, thickly sliced
Coarse sea salt
1 green pepper, deseeded and finely sliced
2 small or half a large cucumber, cut into chunks
Half a mild Spanish onion, finely slivered
1-2 tablespoons of green olives
Small tin of tuna, drained and flaked
1-2 hard boiled eggs, peeled and quartered
6 tablespoons of olive oil
2 tablespoons of wine vinegar or lemon juice


Arrange all the ingredients in layers on a large flat plate, finishing with the onion rungs and olives. Arrange the other ingredients over the top. Dress with the oil, vinegar or lemon juice and a generous pinch of coarse salt - do not blent into a vinaigrette first.

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