A fresh green salad (ensalada verde) is always present on a Spanish table during lunchtime, regardless of the place or season.
You can change up the salad depending on what’s in season at the market or what’s in your fridge or pantry right now. Switching from romaine or iceberg lettuce alone to a variety of lettuce kinds and mixed greens is a quick alternative. Butter lettuce and spinach are good choices, while arugula will give your salad a fantastic dash of flavor. To add a garden-fresh finishing touch, garnish the salad with fresh herbs like parsley or mint.
If you’re serving the salad on a hot day, you might want to add a splash of cold water to dilute the dressing and keep the salad cooler.
Ingredients
1 romaine lettuce head
2 ripe medium tomatoes
1 red onion, medium
extra-virgin olive oil, or Spanish olive oil, 1/3 to 1/2 cup
a quarter to a quarter cup of red wine vinegar
season with salt to taste
1 splash of water, if desired
How to Make It
To prepare a green salad, combine all of the ingredients in a large mixing bowl.
Drain the lettuce head thoroughly after rinsing it. It should be broken or torn into pieces and placed in a big salad dish.
In a large dish, romaine lettuce pieces
Tomatoes should be cut into eighths.
On a cutting board, slices tomatoes
Approximately a fourth of the red onion should be sliced into extremely thin slices (cut more if you desire).
On a chopping board, thin red onion slices
On top of the lettuce, arrange the tomatoes and onion.
A dish of romaine lettuce with tomato and red onion slices on top
In a mixing bowl, whisk together the oil and vinegar.
a little dish of olive oil and balsamic vinegar
Toss the salad with the dressing just before serving. Season with salt and pepper to taste, then toss one more. If necessary, add a dash of water.
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