Ensalada Sencilla, a Simple Spanish Salad

Spanish salad

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  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
239 Calories
19g Fat
5g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 239
% Daily Value*
Total Fat 19g 25%
Saturated Fat 3g 16%
Cholesterol 82mg 27%
Sodium 289mg 13%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Protein 11g
Calcium 55mg 4%
*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.)

This salad is very commonly eaten in Spain during the summer. Similar to the ensalada mixta, it has fewer ingredients, is a snap to make and is very attractive–not to mention tasty and refreshing.


  • 2 hard-boiled eggs
  • 1 head romaine or iceberg lettuce
  • 3 medium-size ripe tomatoes
  • 1/2 white or yellow onion
  • 1 (6 oz.) can tuna in oil
  • 2 oz (50 gr.) green olives
  • 2 oz (50 gr.) black olives
  • 3 Tbsp (1.5 oz.) red wine vinegar
  • 6 Tbsp (3 oz.) extra virgin olive oil
  • Salt to taste

Steps to Make It

  1. Boil eggs and remove from heat to cool.

  2. Rinse and drain lettuce. Trim any spots and tear into pieces, laying them out on a platter.

  3. Rinse and cut each tomato into six to eight pieces. Peel and thinly slice onion. Scatter over lettuce on platter.

  4. Open tuna and drain oil from can. Flake tuna with fork and scatter over salad.

  5. Peel and slice eggs, and place atop salad. Scatter green and black olives over salad.

  6. Wisk oil and vinegar in a small mixing bowl and drizzle over the salad. Salt to taste and serve.

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