|Nutritional Guidelines (per serving)|
Regardless of the region or the season, a fresh green salad (ensalada verde) is never absent from a Spanish table at mealtime.
Spaniards do not use bottled salad dressing and prefer simple oil and vinegar to creamy sauces on their salads.
Rinse thoroughly and drain the head of lettuce. Break or tear into pieces into a large salad bowl.
Cut the tomatoes into eighths.
Cut about a quarter of the red onion into very thin slices (cut more if you desire).
Place tomatoes and onion on top of lettuce.
Combine oil and vinegar in a bowl and whisk together. Just before serving, pour dressing over salad and toss.
Sprinkle salt to taste and toss again.
Note: If you are serving the salad on a warm day, you may wish to sprinkle a bit of cold water on the salad to dilute the dressing and keep the salad colder. In fact, in some warmer parts of Spain, it is not unusual to use a wide, open, glass dish for salad and add ice cubes to keep it fresh during the meal!