Spanish Simple Green Salad (Ensalada Verde)

Fresh salad with tomatoes and vegetables

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Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
164 Calories
15g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 164
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 7%
Protein 2g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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!