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–+ servings
Melany

Spanish Tomato Cucumber Salad is a must-try dish!

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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil½ tablespoon sherry vinegar1 garlic clove finely grated1 tablespoon fresh parsley, finely chopped1 head romaine lettuce½ red onion, thinly sliced8 cherry tomatoes, halved4 ounces canned tuna in olive oil, drained¼ cup green pimento-stuffed olives¼ cup black pitted olives2 hard-boiled eggs, halvedSea salt, to tasteDash of black pepper

Method
 

  1. 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.
  2. 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.
  3. Layer the red onion slices and cherry tomato halves over the lettuce. Evenly distribute the drained tuna across the salad.
  4. Add both green and black olives on top. Arrange the halved hard-boiled eggs around the salad for garnish.
  5.  
  6. 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.

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