- 1 head of iceburg or romaine Lettuce
- 2 ripe tomatoes
- 1 red onion
- 1/3 - 1/2 cup extra virgin Spanish olive oil
- 1/8 - 1/4 cup red wine vinegar
- salt to taste
- splash of cold water (optional)
This green salad recipe makes 4-6 servings.
Rinse thoroughly and drain the head of lettuce. Break or tear into pieces into a large salad bowl.
Cut the tomatoes into eighths. Cut about a quarter of the red onion into very thin slices (cut more if you desire).
Place tomatoes and onion on top of lettuce.
Combine oil and vinegar in a bowl and whisk together. Just before serving, pour dressing over salad and toss. Sprinkle salt to taste and toss again.
If you are serving the salad on a warm day, you may wish to sprinkle a bit of cold water on the salad to dilute the dressing and keep the salad colder. In fact, in some warmer parts of Spain, it is not unusual to use a wide, open, glass dish for salad and add ice cubes to keep it fresh during the meal!
