Description
Fresh, vibrant, and full of texture, this traditional Spanish salad from Madrid is a colorful tribute to simplicity and flavor. With crisp romaine, tender tuna, tangy olives, and a garlicky vinaigrette, it’s the perfect blend of rustic charm and Mediterranean brightness.
Ingredients
2 tablespoons extra virgin olive oil
½ tablespoon sherry vinegar
1 garlic clove, finely grated
1 tablespoon fresh parsley, finely chopped
1 head romaine lettuce
½ red onion, thinly sliced
8 cherry tomatoes, halved
4 ounces canned tuna in olive oil, drained
¼ cup green pimento-stuffed olives
¼ cup black pitted olives
2 hard-boiled eggs, halved
Sea salt, to taste
Dash of black pepper
Instructions
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In a small bowl, whisk together olive oil and sherry vinegar. Grate in the garlic, stir in chopped parsley, and season with sea salt and black pepper. Whisk until well emulsified. Set the dressing aside.
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Prepare the romaine lettuce by removing the leaves, rolling them together, slicing horizontally in half, and then cutting into 1-inch vertical strips. Rinse and thoroughly dry using a salad spinner or clean cloth. Transfer to a large salad bowl.
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Layer the red onion slices and cherry tomato halves over the lettuce. Evenly distribute the drained tuna across the salad.
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Add both green and black olives on top. Arrange the halved hard-boiled eggs around the salad for garnish.
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Lightly season with extra salt and pepper, then drizzle the prepared vinaigrette over the salad. Serve immediately for best flavor and texture.
Notes
Use the highest quality tuna in olive oil for rich flavor.
Sherry vinegar offers a unique tang—substitute with red wine vinegar if needed.
For added texture, consider topping with toasted almonds or crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Spanish