Spanish Salad

Journey to the Mediterranean with authentic Spanish salad recipes! Discover the iconic Ensaladilla Rusa, refreshing Pipirrana, hearty Escalivada, and tips for the perfect Spanish table.

A Taste of Spain: 4 Vibrant Spanish Salad Recipes Beyond the Basics

When you think of Spanish cuisine, tapas, paella, and gazpacho likely come to mind. But Spanish salads are the unsung heroes of the table—bold in flavor, simple in preparation, and designed to be shared among friends and family with a glass of wine.

Spanish salads are less about leafy greens and more about celebrating high-quality, seasonal produce with the trinity of Spanish pantry essentials: extra virgin olive oil, garlic, and sherry vinegar. Let’s explore four classics you can make at home.

1. Ensaladilla Rusa (Spanish “Russian” Salad)

The ultimate tapa and picnic staple. This creamy, comforting potato salad is found in every Spanish bar.

The Twist: It’s not a mayonnaise-heavy dish, but a balanced mix where every vegetable shines. The key is fine chopping.

Ingredients:

• 2 large potatoes, peeled and diced
• 2 large carrots, diced
• 1 cup frozen peas
• 200g high-quality tuna in olive oil, drained (optional, but traditional)
• 4-5 tbsp mayonnaise (Spanish brands like Hellmann’s or homemade are preferred)
• 1 tbsp extra virgin olive oil
• 1 hard-boiled egg, sliced, for garnish
• Pitted green olives, for garnish

Method:

1. Boil the diced potatoes and carrots in salted water until just tender (8-10 mins). Add the peas in the last 2 minutes. Drain and let cool completely.
2. In a large bowl, gently combine the cooled vegetables with tuna (if using). Fold in mayonnaise and olive oil until just coated—avoid overmixing.
3. Chill for at least 1 hour. Serve garnished with hard-boiled egg slices and olives.

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2. Pipirrana (Andalusian Chopped Salad)

Think of this as Spain’s answer to pico de gallo or Greek horiatiki. It’s a rustic, juicy, no-lettuce salad that bursts with summer flavor.

The Twist: The bread at the bottom soaks up the incredible tomato and olive oil juices—a cherished final bite.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 green bell pepper, chopped
• 1 small cucumber, peeled and chopped
• 1 small red onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1-2 cloves garlic, minced
• 1 thick slice of rustic bread, cubed
• ¼ cup extra virgin olive oil
• 1-2 tbsp sherry vinegar
• Salt to taste

Method:

1. Place the cubed bread at the bottom of your serving bowl. Drizzle with a little olive oil and vinegar.
2. In layers or simply mixed on top, add the tomatoes, pepper, cucumber, onion, and garlic. Sprinkle with salt.
3. Pour the remaining olive oil and vinegar over everything. Do not toss. Let it sit for 15-20 minutes to allow the juices to run.
4. Just before serving, gently mix and top with chopped hard-boiled egg.

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3. Escalivada (Catalan Roasted Vegetable Salad)

A smoky, elegant dish from Catalonia. “Escalivar” means to roast in embers, but your oven or grill works perfectly.

The Twist: The vegetables are peeled after roasting, which concentrates their sweetness and adds a wonderfully soft, silky texture.

Ingredients:

• 2 large red bell peppers
• 2 large eggplant (aubergines)
• 2 red onions, peeled and quartered
• 4 ripe tomatoes
• Extra virgin olive oil, for drizzling
• Sherry vinegar, for drizzling
• Salt and flakes of sea salt (like sal Maldon)

Method:

1. Preheat oven to 400°F (200°C). Place whole peppers, eggplants, and tomatoes, and the onion quarters on a baking sheet. Roast for 45-60 mins, turning occasionally, until the skins are blackened and the flesh is very soft.
2. Transfer the peppers, eggplant, and tomatoes to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easy.
3. Peel off the skins, remove seeds from the peppers, and slice all the vegetables into long, rustic strips.
4. Arrange on a platter, season with salt, and drizzle generously with olive oil and a few drops of sherry vinegar. Serve at room temperature, often with crusty bread.

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The Spanish Salad Philosophy: Tips for Authenticity

• Oil & Vinegar are King: Forget bottled dressings. The simple pairing of a fruity Spanish extra virgin olive oil and nutty, complex sherry vinegar is non-negotiable.
• Room Temperature is Best: Most Spanish salads are served at room temperature, which allows the olive oil to flow and the flavors to fully express themselves.
• Bread is a Vehicle: Bread is almost always present, either as a crouton-like garnish (picatostes) or to soak up the delicious salsa at the bottom of the bowl.
• Simplicity Rules: Use few, but excellent, ingredients. Let the natural flavors speak for themselves.

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Is Fattoush Salad Non-Copyrighted Content? A Final, Clear Answer

Yes. Writing about, describing, and sharing your own recipe for Fattoush Salad is 100% non-copyrighted activity, as long as it is your original expression.

To reiterate why:

• Copyright does not protect facts, ideas, systems, or methods of operation. This includes:
  • Lists of Ingredients: The fact that Fattoush contains cucumber, tomato, mint, and sumac.
  • Basic Procedures: The general idea of toasting pita and tossing it with vegetables.
• Fattoush is a traditional dish with origins in the Levant. It is part of the public culinary domain.
• Copyright does protect the unique, original expression of those facts. This means:
  • The specific prose, storytelling, and descriptive language you use (like the content of this and previous blogs).
  • Your original photography.
  • Your personal compilation of tips, variations, and narrative.