How to make an Andalusian Salad

Ensalada mixta.jpg

Ingredients for four servings:

- 1 Large head of lettuce

- A medium onion

- 2 green tomatoes

- 2 eggs

- 20 olives approximately

- Extra virgin olive oil

- A small can of tuna, melva or mackerel from Almadraba

- A small can of red peppers

-A small can of white asparagus spears

- White wine vinegar

- Oregano

- Salt


A fast simple and delicious recipe!

Here in Andalusia the days are hot and the sun shines all year round.  So as you might expect, refreshing and nutritious salads are a staple. This favorite can go with daily city life,  or for a more relaxing weekend getaway on the  coast.




The first thing we do is boil the egg in a saucepan with water. While the egg is cooking, we clean the lettuce and let it drain.

We tear the lettuce into bite size pieces and place a serving dish. To this we add the tomato cut in segments, olives, red pepper, asparagus, the hard boiled egg (peeled and cut in slices), tuna and the onion cut in slices.

For the vinaigrette, we will first pour the salt, then the oil and finally the vinegar, and in the end, we will also sprinkle oregano to taste, to give color and Mediterranean flavor. It is good to fold the salad well so that the dressing is well distributed.


This salad is great with other greens... escarole, arugula, spinach, etc.  Try it with tuna first, but melva, mackerel and smoked sardines are great additions.

Let us know what you think of this dish in the comments below!

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