Spanish Salad Recipes

Salads are an important part of the Spanish Mediterranean diet. You will see workers eating them with their breakfast and as a second starter at lunch and it’s a popular accompaniment to tapas before dinner and often to a summer paella.

Some Basic Spanish Salads

  • Sliced tomatoes with oregano, olives, balsamic vinegar, sea salt and black pepper.
  • Lettuce, sliced onions, sliced tomatoes and sweet corn laid out decoratively.
  • Sprouted mung/soya beans, olive oil, crushed coriander seeds or chopped leaves, chopped parsley, lemon juice, salt and pepper to taste.

Just toss all in a bowl.

Seasonal window box salads. Any mix of the following.

Ingredients you can grow in a tier of four window boxes. Salad mixes for:
Spring Summer Autumn Winter
Cut and come again lambs lettuce or oriental salad mix. *   * *
Rocket * * * *
Nasturtium leaves *   *  
Basil leaves * * *  
Thyme * * * *
Parsley * * * *
Chives * * *  
Young onions * *   *
Young garlic *     *
Radishes * * * *
Mini beetroot *     *
Mini round carrots * * * *
Cascading cherry tomatoes   * *  

Typical Special Spanish Salads

Lettuce, onions, tomatoes, sweetcorn, olives, red and green peppers, yellow chillies, grated beetroot and carrot, asparagus, chives and perhaps chicory.

A tasty mix of traditionally prepared garden produce.
Red oak leaf lettuce leaves, sliced fresh or previously marinated wild mushrooms, sliced mini tomatoes, green and black olives (pre marinated with rosemary thyme and garlic), sliced sweet green and red peppers, grilled thin slices of globe artichokes courgettes and aubergines, chopped apple, crushed garlic or slices of pickled garlic, whole or chopped leaves of basil, parsley and pineapple sage, garnished with chives, chopped walnuts, almonds or pecan nuts and nasturtium flowers, with a raspberry flavoured cider vinegar/virgin olive oil dressing.

It’s not unusual for us to find that we have twenty to thirty ingredients from the garden in a salad. The range of possible combinations is such that one can vary the salad everyday for a month.

One of our favourites is an orange and smoked cod salad. We were first served it for breakfast in a casa rural in Andulucia. The ingredients for four helpings are as follows.

  • 4 medium peeled thinly sliced oranges,
  • 2 medium sized thinly sliced ripe tomatoes,
  • tablespoonful of finely grated salt cod (soak overnight in water if you prefer it to be less salty),
  • 16 stoned olives (preferably black),
  • freshly ground black pepper,
  • 1 finely chopped clove of garlic (optional if for breakfast),
  • 100ml olive oil.

Preparation:

Lay out sliced oranges with overlay of tomatoes in centre and olives placed evenly around the outer circle of oranges. Drizzle with olive oil, scatter salt cod and garlic over the surface and finally grind a little black pepper over the top for seasoning. You won’t need salt it’s in the cod.

Many thanks to Felix for first serving it to us for breakfast.

Beyond that anything is possible only depending on your interest in growing a wide range pf vegetables and fruit crops and your creativity in trying out new combinations. There are many ways of mixing the potential ingredients and ringing the changes. Separately and in combination ingredients can add a wide variety of colours, flavours, textures, bites and aromas. Some look and taste positively exotic. There is no need to serve the same salad twice in a month! And somewhere there will be a combination that finally tempts even the diehard anti-salad members of the family.

We wish you luck with your own salad crops this year and the creative satisfying salads that result .