Ensalada Mixta is Spainโs everyday mixed salad โ romaine, tomatoes, cucumber, red onion, canned tuna, hard-boiled eggs, black olives, and a simple olive oil and red wine vinegar dressing. It comes together in 20 minutes with no cooking required beyond boiling the eggs. Itโs also one of the most practical salads to keep stocked through the week, since most of the components hold well when stored separately.
Ingredient notes
- Canned white tuna: The recipe calls for Spanish-variety white tuna, which is typically albacore packed in olive oil. It has a firmer texture and richer flavor than water-packed tuna. If you canโt find it, any good-quality olive oil-packed albacore works fine โ just drain it well.
- Heirloom tomatoes: These are worth using when in season because theyโre meatier and less watery than standard slicing tomatoes. Out of season, Roma tomatoes hold up better than beefsteak and wonโt waterlog the salad.
- Red wine vinegar: Donโt swap this for white wine vinegar โ red wine vinegar has a slightly deeper flavor that balances the olive oil without tasting sharp.
- Dijon mustard: One teaspoon goes into the dressing. Itโs not there for flavor so much as emulsification โ it helps the oil and vinegar stay combined instead of separating immediately.
Before you start
The one thing that determines whether this salad is good or just okay is how you handle the dressing. Whisk the olive oil, red wine vinegar, and Dijon together until the mixture looks slightly creamy and holds together for at least 30 seconds โ thatโs your sign the mustard has done its job. Dress it at the table, not in advance โ a pre-dressed salad goes limp fast, and the tuna and eggs will make the lettuce soggy within 20 minutes. If youโre prepping components ahead, keep the dressing in a sealed jar in the fridge and give it a hard shake before using; it will keep for up to five days.
If something goes sideways
- The dressing separates immediately: The mustard wasnโt fully incorporated. Add another small squeeze of Dijon and whisk again vigorously, or seal it in a jar and shake hard for 20 seconds.
- The lettuce is wilted before you even dress it: Romaine needs to be completely dry before it goes into the bowl. Wet lettuce dilutes the dressing and collapses faster. Spin it or pat it dry, then refrigerate it loosely wrapped until youโre ready to assemble.
- The red onion is too sharp: Thin-sliced raw red onion can overpower everything else. Soak the slices in cold water for 10 minutes, then drain and pat dry โ this takes the edge off without losing the crunch.
- The salad tastes flat: The dressing probably needs more salt. Taste it on its own before you pour it โ it should taste slightly over-seasoned on a spoon, because it gets diluted across all the vegetables.
- The tuna is clumping in one spot: Drain it thoroughly and break it into small flakes with a fork before adding it to the bowl. Large chunks donโt distribute evenly and some servings end up with almost none.
Spanish Mixed Salad
Ingredients
Salad Ingredients
- 2 cups organic romaine lettuce chopped
- 1 cup heirloom tomatoes sliced into wedges
- 1 cup cucumber peeled and diced
- 1 medium red onion thinly sliced
- 100 grams canned white tuna drained, Spanish variety preferred
- 2 medium hard-boiled eggs quartered
- ยผ cup pitted black olives
Dressing Ingredients
- ยผ cup olive oil preferably Spanish
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pinch sea salt to taste
- 1 pinch ground black pepper to taste
Instructions
- In a large salad bowl, layer the chopped romaine lettuce at the bottom to create a lush green base.
- Arrange the sliced heirloom tomatoes, diced cucumber, and thinly sliced red onion over the lettuce, creating a colorful patchwork of fresh produce.
- Flake the drained tuna evenly across the salad, ensuring every serving gets a taste of the ocean.
- Nestle the quartered hard-boiled eggs and olives in the body of the salad for pops of white and black against the vibrant vegetables.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and Dijon mustard, seasoning with salt and pepper to taste.
- Drizzle the dressing over the salad just before serving, tossing gently to combine all the flavors.
Notes
Nutrition
Frequently asked questions
Can I make this salad ahead of time?
Yes, but keep the components separate until youโre ready to eat. Hard-boiled eggs, chopped vegetables, and drained tuna can all be stored in separate containers in the fridge for up to three days โ the dressing keeps for five. Assemble and dress individual portions as needed so the lettuce stays crisp.
Can I use a different lettuce if I donโt have romaine?
Romaine works best here because it holds up under the weight of the tuna, eggs, and dressing without wilting immediately. Butter lettuce is too delicate. Iceberg is a reasonable substitute โ itโs even crunchier, though it has less flavor.
How do I keep the cucumber from making the salad watery?
After dicing the cucumber, spread the pieces on a paper towel and let them sit for a few minutes before adding them to the bowl. Cucumber releases a lot of liquid once cut, and that liquid will thin out your dressing and pool at the bottom of the bowl.
Is this salad filling enough to eat as a main?
At 245 calories and 11 grams of protein per serving, it works as a light lunch on its own, especially if you use the full amount of tuna and both eggs. For a more substantial meal, serve it alongside crusty bread or add a second can of tuna split across the four portions.