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Green Salad Recipe - Ensalada Verde


Regardless of the region or the season, a fresh green salad is never absent from a Spanish table at mealtime. Spaniards do not use bottled salad dressing and prefer simple oil and vinegar to creamy sauces on their salads.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 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!

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