Spanish Mixed Salad, or “Ensalada Mixta,” is a quintessential dish in Spanish cuisine that perfectly showcases the Mediterranean approach to cooking: simple, fresh, and ingredient-driven. It is a vibrant medley of vegetables, protein, and zesty dressing, highlighting the Spanish philosophy of letting the natural flavors of quality ingredients shine. While the salad is often considered a humble side dish or starter, its versatility and robust flavors have earned it a cherished place on dining tables throughout Spain and beyond.
The dish’s origins are deeply rooted in Spain’s rich culinary history. Traditionally, farmers and laborers prepared Spanish Mixed Salad as a practical and nutritious field meal, using what they had on hand—seasonal vegetables, preserved fish, and sometimes eggs. This adaptability is still apparent today, as the dish varies from region to region and even household to household. Coastal areas enhance it with fresh seafood, while inland versions may include different proteins or cheeses. Regardless of the variations, the salad’s essence remains unchanged: it is a celebration of freshness and balance.
The base of Spanish Mixed Salad typically features lettuce, often romaine or escarole, which provides a crisp and refreshing foundation. To this, vibrant heirloom tomatoes, crunchy cucumbers, and paper-thin slices of red onion are added. These ingredients not only contribute flavor and texture but also create a visually striking mosaic of red, green, and white that mirrors the colors of the Spanish flag. Protein elements like canned white tuna (preferably of Spanish origin) and hard-boiled eggs lend heartiness to the dish, and the briny addition of black olives provides a savory depth.
What truly sets Spanish Mixed Salad apart is its dressing. Unlike heavy, creamy dressings found in some Western cuisines, the Spanish dressing epitomizes the Mediterranean love of olive oil and vinegar. A simple emulsion of high-quality extra virgin olive oil, red wine vinegar, and a touch of Dijon mustard ties the ingredients together, enhancing their natural flavors without overpowering them. Seasoned lightly with sea salt and freshly ground black pepper, the dressing encapsulates the Spanish culinary ethos of less-is-more.
Another compelling aspect of Spanish Mixed Salad is its flexibility. It can be served as a light lunch, a refreshing dinner accompaniment, or even as a standalone course with some crusty bread for scooping. Over time, innovations like substituting tuna with grilled octopus or adding a pinch of smoked paprika to the dressing have modernized the dish while preserving its soul.
In Spanish homes and restaurants, Spanish Mixed Salad is more than a recipe—it is a representation of Spain’s agricultural abundance and its people’s deep cultural connection to food. From bustling city terraces to quiet country kitchens, this salad captures the authenticity and warmth of Mediterranean cooking. Whether enjoying it as a standalone dish or a partner to paella or grilled meats, Spanish Mixed Salad offers a taste of Spain in its simplest, most delicious form.
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
- ¼ cup pitted black olives
Dressing Ingredients
- ¼ cup (affiliate link)olive oil preferably Spanish
- 2 tablespoons (affiliate link)red wine vinegar
- 1 teaspoon (affiliate link)Dijon mustard
- 1 pinch (affiliate link)sea salt to taste
- 1 pinch (affiliate link)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.