Spanish Simple Green Salad (Ensalada Verde) Recipe

fresh salad with tomatoes and vegetables
SL Liang Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 to 6 servings
Ratings (10)

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.

What You'll Need

  • 1 head lettuce (iceberg or romaine)
  • 2 tomatoes (ripe)
  • 1 red onion
  • 1/3 to 1/2 cup extra-virgin olive oil (Spanish olive oil)
  • 1/8 to 1/4 cup red-wine vinegar
  • Salt (to taste)
  • Optional: splash cold water

How to Make It

  1. Rinse thoroughly and drain the head of lettuce. Break or tear into pieces into a large salad bowl.
  2. Cut the tomatoes into eighths.
  3. Cut about a quarter of the red onion into very thin slices (cut more if you desire).
  4. Place tomatoes and onion on top of lettuce.
  5. Combine oil and vinegar in a bowl and whisk together. Just before serving, pour dressing over salad and toss.
  6. 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!

    Nutritional Guidelines (per serving)
    Calories 164
    Total Fat 15 g
    Saturated Fat 2 g
    Unsaturated Fat 11 g
    Cholesterol 0 mg
    Sodium 65 mg
    Carbohydrates 7 g
    Dietary Fiber 2 g
    Protein 2 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)