Lifestyle? A light salad can serve as a complement to meat or as a main course, and in both cases, learning recipes for delicious Spanish salads will never hurt.
Ensalada malagueña (Malaga salad)
Salad typical of Andalusia and the province of Malaga. Previously it was called “salmorejo” (not to be confused with the rabbit marinade and cream soup of the same name). We are talking about a summer salad, the main ingredients of which are boiled potatoes, orange, green onions, olives and cod. If desired, you can add boiled eggs and parsley. The salad is prepared at home, served in bars as tapas or in restaurants.
To prepare this salad, you need:
- 3 potatoes
- 100 g salted cod
- 3 oranges
- 100 ml olive oil
- Several green onions
- 10 olives
- Salt to taste
Boil the potatoes, cool, cut into small pieces. For a richer taste, you can boil it in the peel.
Cut the orange into slices without draining the juice. Finely chop the green onions. Mix potatoes, oranges and onions with orange juice. Garnish with chopped cod and olives. Add salt to taste. Drizzle with olive oil and refrigerate for half an hour before serving.
Ensalada murciana (Murcia salad)
Ensalada murciana (also called moje or mojete) is a typical dish of the La Mancha and Murcia region. There are two ways to prepare the salad: adding chopped fresh tomatoes or peeled canned ones. Also, instead of tuna, the Spaniards can use salted cod or olives instead of black olives.
This is a modest and simple, but surprisingly tasty dish, the perfect complement to which is crispy fresh bread that you can dip into the dish.
To bring the recipe to life, you need the following ingredients:
- 1 large can of canned tomatoes (600-800 g)
- 1 medium onion
- 2-3 eggs
- 150 g canned tuna
- 10-12 olives
- Olive oil
- Salt
Boil the eggs and leave to cool. Cut the onion into half rings and leave in a deep plate with water and salt for a few minutes. This will give it softness.
Open the canned tomatoes and carefully strain. Place them in a deep plate and chop them with a knife or fork, leaving a few large pieces. Peel the eggs and cut each into about 8 pieces. Open the can of tuna, drain the liquid and, after gently mashing it with a fork, transfer it to a plate. Chop the onion and add it to the salad along with the olives. Salt and season with olive oil to taste. Mix everything well and leave in the refrigerator for a while before serving.
The Spaniards prepare their food quite simply. In some ways it is reminiscent of Provence or Italy; they also value garlic, olive oil, tomatoes and herbs. However, oriental and Arabic motifs are felt much more strongly here.
The north of Spain is famous for its fish dishes. Which is not surprising, since the Atlantic has always produced huge catches of cod and other types of fish. These lands are also home to majestic apple orchards, famous for their cider.
The Mediterranean coast belongs mostly to Catalonia, whose cuisine is based on cereals, grapes and olives. In addition, rice, fruits, vegetables and meat play a significant role.
The central regions of Spain have a fairly hot climate and the terrain is quite mountainous. These places can hardly be called an agricultural paradise. Only drought-resistant crops like beans and lentils survive here. This is why lentil and bean salads are popular, including in Madrid.
Andalusia, located in the south of Spain, is famous for its sweet dishes. From time immemorial, cold gazpacho soup has been made here.
Among all Spanish dishes, salads occupy a special place. As a rule, they are bright, juicy, rich. They are prepared from fresh vegetables, herbs, meat or fish. Everything must be seasoned with olive oil or a special sauce. Today we will tell you how to properly prepare Spanish salads.
Avocado salad
Ingredients needed to make avocado salad:
- avocado – 1 pc.
- salad tomatoes – 1 pc.
- canned tuna in oil – 1 can
- arugula – 1 bunch
- olive oil – 1 tsp.
- sea salt - a pinch
- lemon juice – 1 tsp.
- garlic – 1 clove
The avocado needs to be washed and cut in half, then remove the pit and mash the pulp with a fork until it becomes puree. Season the finished avocado puree with salt and pepper, sprinkle with lemon juice, and pour 1 tsp. olive oil and crush a clove of garlic there. Mix everything.
You need to remove the peel from the tomato. To do this, you need to make an incision and put it in boiling water, after a few seconds you take it out and clean it easily. After this, remove the seeds and excess juice, and cut the pulp into small cubes.
Open the can of tuna, drain the juice and mash the fish with a fork. Place a layer of avocado on a plate, then tomatoes and tuna. Garnish the finished dish with arugula.
Radish salad
Ingredients needed to prepare radish salad:
- salad tomatoes – 300 g
- radish – 1 pc.
- fresh cucumbers – 1 pc.
- onion – 1 pc.
- fresh parsley – 50 g
- dill - 50 g
- table vinegar - 1 tbsp.
- sunflower oil – 3 tbsp.
- salt, ground black pepper - a pinch
Tomatoes, cucumbers and radishes must first be thoroughly washed and cut into thin, small pieces.
Peel the onion and chop into cubes. Wash the dill and parsley, dry and finely chop. Mix everything in one bowl, add salt, pepper, sprinkle with vinegar and pour over sunflower oil.
Salad with tuna
Ingredients needed to make tuna salad:
- lettuce salad – 4 bunches
- canned tuna in olive oil – 2 cans
- tomatoes - 4 pcs.
- pitted black olives – 25 pcs.
- romesco sauce – 1 cup
First you need to place the lettuce leaves on the dish. After this, open the tuna, mash the fish with a fork and place on lettuce leaves. Wash the tomatoes, cut into small pieces and place on the fish. Next, you need to cut the olives into two parts and place them on the top layer. Pour romesco sauce over it and you can eat the finished salad. 
Ham salad
Ingredients needed to make ham salad:
- ham – 350 g
- bell pepper – 2 pcs.
- onion – 1 pc.
- pickled corn – 1 jar
- pickled green peas – 100 g
- Iceberg salad – 50 g
- table vinegar – 1 tbsp.
- salt - a pinch
- sunflower oil – 70 g
- parsley
Bell peppers are best taken in canned form. Drain it in a colander and then cut it into cubes. Open the jar of pickled peas and corn, drain the marinade, and place the contents, in the required amount, into a salad bowl.
Peel a small onion and cut into four parts. Cut the ham into small cubes and place in a bowl with the peas and corn. Wash the parsley, dry it and chop it finely.
Mix all the ingredients of the salad, add salt, pepper and pour over the dressing. For dressing you need to combine sunflower oil with vinegar. You need to decorate the finished salad with parsley sprigs and lettuce leaves.
Salad with bacon
Ingredients needed to make bacon salad:
- tomatoes – 12 pcs.
- bacon – 300 g
- goat cheese – 200 g
- olive oil – 5 tbsp.
- garlic – 1 clove
- pine nuts – 50 g
- lettuce leaves – 250 g
- Dijon mustard – 2 tbsp.
- balsamic vinegar - 1 tbsp.
- salt - a pinch
- ground black pepper – 0.5 tsp.
Tomatoes must be baked in the oven or on the grill, but always with garlic. Then cut each into small slices.
The bacon needs to be cut into small pieces and fried in a dry frying pan. Pine nuts should also be fried in a frying pan, but separately. Crumble the goat cheese with your hands or finely chop it.
To prepare the dressing for this salad, whisk olive oil, Dijon mustard, balsamic vinegar, salt and pepper until smooth.
All prepared salad ingredients must be mixed and poured over the prepared dressing. The salad can be consumed immediately after preparation.
Cabbage salad
Ingredients needed to make cabbage salad:
- chicken meat – 200 g
- Chinese cabbage – 100 g
- tomatoes – 2 pcs.
- mayonnaise – 200 g
- soy sauce – 3 tbsp.
- curry - a pinch
- white bread – 200 g
- olive oil – 30 g
The chicken fillet must be cut into small pieces and then marinated. For the marinade, you need to mix mayonnaise, soy sauce and curry. Place the marinated meat in a frying pan and fry until golden brown.
Wash the tomatoes and cut into small slices. Finely chop the Beijing cabbage. From the remaining ingredients, make another sauce (mayonnaise, curry and soy sauce). The bread should be cut into cubes and dried in the oven.
Combine all the salad ingredients in layers, sprinkle with croutons and pour over the dressing. The finished salad must be placed on the table immediately, before the croutons soften. If you serve later, it is better to add the croutons immediately before serving. 
Salad with champignons
Ingredients needed to prepare champignon salad:
- green olives stuffed with lemon – 1 jar
- green salad leaves – 150 g
- fresh champignons – 8 pcs.
- feta cheese – 100 g
- olive oil – 2 tbsp.
Mushrooms should be cut into slices and placed in a bowl. Open the jar of olives and pour the marinade into the mushrooms. Leave it in this state for some time.
Olives should be cut into slices. Mash the feta cheese with a fork or finely chop it. Wash and dry the lettuce leaves thoroughly, and then tear them into small pieces with your hands.
Strain the mushrooms and mix with the rest of the salad ingredients. Season the finished salad with olive oil and mix evenly. Can be consumed immediately after preparation.
Banana salad
Ingredients needed to make banana salad:
- lettuce leaves – 100 g
- avocado – 2 pcs.
- bananas – 3 pcs.
- olive oil – 3 tbsp.
- pickled corn – 4 tbsp.
- apple cider vinegar - a little
- sea salt - a pinch
Lettuce leaves need to be washed and dried, and then cut into thin strips and placed on the bottom of the plate.
Cut the avocado in half and remove the pit. To make the pit easily detach from the pulp, you can hit it with a knife. Cut the pulp into cubes. Peel the bananas and cut into cubes. Place bananas and avocados on lettuce leaves. Top with apple cider vinegar and olive oil. Open the jar of corn, strain and place the required amount of product on top of the salad. This salad is best served freshly prepared.
The national cuisine of Spain is a combination of its own culinary traditions that exist in every region of this country. Spanish cuisine is determined by climate and geographical location.
This is probably why Spanish salads are often a combination of vegetables and fish. Although, there are other variations. It is best to study the peculiarities of salads in Spanish cuisine in practice. We offer you these options for Spanish salad recipes.
For cooking you will need lettuce leaves, tuna canned in olive oil (400 g), four tomatoes, 20 pitted olives and romesco sauce (one glass). The salad is laid out on a serving plate, a little chopped tuna and a medium-sized tomato are placed on top. Olives are placed on top and sauce is poured over. As for romesco sauce, you can buy it ready-made in the store in advance. It can be prepared at home, but it is a lengthy process due to the many ingredients.
Salads of Spanish cuisine are prepared with fish, chicken, and meat. To prepare, you need to take 350 grams of ham, 150 grams of canned sweet peppers, one onion, 100 grams of canned corn, 100 grams of frozen green peas (boil first), one green salad. For dressing: a tablespoon of vinegar and four tablespoons of vegetable oil. The pepper is finely chopped, the onion is cut into eight pieces. The ham is cut into small cubes. All ingredients are mixed and seasoned with dressing. Lettuce leaves are also a garnish for this dish.
To prepare this salad you will need the following ingredients: 12 tomatoes, 250 grams of bacon, 200 grams of goat cheese, 50 grams of pine nuts, a mixture of lettuce, a clove of garlic. The dressing is made from five spoons of olive oil, a spoon of balsamic vinegar and two spoons of mustard. For the salad, grill the tomatoes along with the garlic for two hours. Cut the finished tomatoes into slices. Cut the bacon into small slices and fry in a frying pan, and simply crumble the goat cheese. Mix the ingredients and dress the salad.
Spanish salad with chicken and pasta
Ingredients: 350 grams of pasta (durum wheat), 300 grams of chicken breast, 80 grams of pitted green olives, two tomatoes, one onion, a clove of garlic, one lemon and the juice of one lemon, olive oil. To prepare the marinade, mix the juice of half a lemon and two tablespoons of olive oil. Add chopped garlic. Soak chicken breast, cut into thin pieces, in the marinade for half an hour. Boil the pasta and drain. Fry the fillet in a frying pan with olive oil. Mix pasta with chicken, add chopped tomatoes and onions, olives. For refueling
The secret of the popularity of Spanish tapas (snacks) is known. Olive oil, garlic, herbs slightly saturate and at the same time whet the appetite. Exotic southern ingredients and fiery Spanish sauces give the appetizers a unique charm. Pyrenean culinary traditions mixed in this blessed land with Moorish ones, and with the discovery of the New World, products from the American continent began to be used en masse in kitchens.
In addition, it should be remembered that Spain is a multinational country. Andalusia, Catalonia, Galicia and other regions have different culinary traditions. Therefore, there is no single concept of “Spanish salad”. However, all these snacks are united by ease of preparation, an abundance of greens and vegetables, and necessarily filling ingredients. After all, on a hot summer afternoon, lunch is often limited to tapas. Salad, patatas bravas - what else do you need? Maybe a glass of sangria.
Sombrero salad
Remove the canned sweet peppers from the brine and cut into strips. Let's add one hundred grams of canned corn and green peas - also without liquid, of course. Peel the onion and roughly chop it (you can simply divide it into eight parts). Chop three hundred and fifty grams of ham into cubes. From a bunch of parsley, select a few sprigs for decoration and finely chop the rest.
Line the dish with iceberg lettuce. We'll place our dish on top of it. The Spanish Sombrero salad is usually dressed with vinaigrette sauce. Mix olive oil, vinegar, salt and black pepper. Let's wait a little before serving. All ingredients of the dish should be thoroughly soaked in the sauce.
Baked Tomato and Bacon Salad
To start, take twelve tomatoes and two cloves of garlic. We bake them in the oven or on the grill. Cut the tomatoes soaked in garlic spirit into slices. Cut two hundred and fifty grams of bacon into strips. Fry them in a dry frying pan. We roast fifty grams of pine nuts so that they crunch in the mouth.
Sprinkle the dish with a mixture of lettuce leaves. Place baked tomatoes and bacon on this bed. Sprinkle with pine nuts. This Spanish salad recipe suggests dressing with a sauce made from olive oil (five tablespoons), balsamic vinegar (1 tablespoon) and Dijon mustard (2 tablespoons). And the final touch. Sprinkle the finished salad with goat cheese. It will take about two hundred grams. You can simply crumble the cheese with your fingers.
Salad with tongue
This is more of a winter dish. Pour boiling water over one tongue and cook over low heat for about two hours. Fifteen minutes before it’s ready, salt it. Separately, boil three or four potatoes and one large carrot in their jackets. Peel the tongue and chop it into strips. Cut the potatoes and carrots into cubes. Place two hundred grams of green beans in a frying pan with hot vegetable oil. Pour in a quarter cup of boiling water and simmer until the water evaporates. Add spices and fry for another two minutes. Let cool and add to Spanish salad with tongue. Drain the liquid from the jar of pitted olives. We will also add them to the salad, as well as three pickled finely chopped cucumbers. Let's introduce a shredded head of Chinese cabbage. Season the dish with mayonnaise and garnish with herbs.
Beef salad
First we make the marinade. Take half a glass of olive oil, pour in a few drops of Tabasco, a couple of tablespoons of soy sauce and wine vinegar. Add about one hundred grams or a little more of beef tenderloin to this mixture. Boil two or three potatoes in their jackets. Clean and season with a spoon of olive oil, chopped dill and a small amount of chili pepper.
We tear the lettuce leaves with our hands. Remove seeds from sweet peppers and cut into strips. Pour balsamic sauce over paprika and lettuce leaves. Remove the beef from the marinade and cut into cubes. Fry in a dry frying pan. Let's start putting together the Spanish salad with beef. First place the potatoes in a transparent dish. Level the layer. Place beef on top of potatoes. Place salad with bell pepper on top. Decorate the dish with cherry tomato halves.
Ensalada de Mar
Place a handful of croutons on two lettuce leaves. Place on top: one chopped cucumber and several cherry tomatoes. Fry shrimp (50 grams) in vegetable oil with garlic, salt and pepper. Once cooled, place on vegetables. Sprinkle the Spanish salad with shrimp with chopped onions and arugula, and season with olive oil.
