Skip to main content

Spanish Salad {salad social}



Summertime is the perfect season for simple suppers that require little effort and leave you feeling satisfied  yet light.  Salads for dinner meet these requirements and one of our family favorites is my Ensalada EspaƱola or Spanish Salad.  




While living as an exchange student in Sevilla, Spain way back in 1994, I fell in love with the salad Pilar, my "Spanish mother", often made for dinner.  Of course it tasted divine using Spanish olive oil and the highly flavorful canned tuna so readily available in Spain.  



Luckily olive oil packed tuna has become commonplace in most US grocery stores since then and is  absolutely worth the few extra cents in cost.  But what won me over, being a lover of anything both savory and sweet, was the crisp pop of  sweet corn kernels married with salty tuna and smooth olive oil.  I brought this recipe home with me and shared it with my mother and sister who have also added it to their repetoire.





Now my three boys and my husband are also fans of this salad that brings me back to sunny summertime in Spain.  



Be sure to add plenty of kosher salt to the salad.  It really brings out the contrasting sweetness of the corn and the onion.  Also, you may want to add more red wine vinegar than I have called for in the recipe.  I simply put the bottle on the table and add more to my own plate to increase the zing.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I think you'll fall in love with the salty-sweet combination of these fresh and healthy ingredients just as much as I did nearly 20 years ago.  It is quick summery salad that works as the entire meal and will leave your tastebuds satisfied.


INGREDIENTS
1/2 head of Romaine or Green Leaf lettuce, chopped
1/2 of a Spanish onion, thinly sliced in rings
1 16 oz. can whole kernel corn, drained
1 tomato, cut in wedges
1 small can of tuna packed in olive oil, undrained (this is the key ingredient so do not substitute water-packed tuna)
1 Tbsp. extra virgin olive oil
2-3 Tbsp. red wine vinegar
2-3 pinches of kosher salt
dash of freshly ground pepper


PROCESS
1.  Combine all ingredients in a large bowl.  
2.  Drizzle with oil and vinegar.
3.  Toss just before serving.



Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life
Weekend Bloggy ReadingSalad Social






Comments

  1. This looks delicious Misty!! And so pretty too! :)

    ReplyDelete
  2. This salad looks so good!! We appreciate you linking up with us!! It's so fun to see all of the great ideas and recipes! We hope to see you back again soon! -The Sisters

    ReplyDelete

Post a Comment

~Grace and peace to you~

Popular posts from this blog

Locally Grown {stuffed green peppers recipe}

  Last weekend we took the whole family to a nearby produce stand.  We were craving something that tasted fresh from the garden and since I don't have my own garden, we found this place.     The fields were full of fall-colored flowered.  Can't wait for those cooler days to come.         But for now, we are reveling in the height of summer sunshine and produce.       It's easy to go overboard here and buy much more than you can use in the next few days.  I don't even like okra but they look so inviting in those cute blue crates.     These tomatoes inspired a caprese salad for lunch: tomato slices cut into quarters, hunks of fresh mozzarella, snipped basil leaves, salt, pepper and drizzles of olive oil and red wine vinegar.       These strawberries wound up being dunked in Silky Chocolate Fondue .       Every girl dreams of doing her shopping with one of these adorable woven baskets, doesn't she?       Even the boys had fun playing in the sand while I took m

Tuna and Lentil Salad {Menu Plan Monday}

This hardly constitutes a recipe since it is mostly dump and stir but I  must  share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.  It is also perfect for meatless Friday meals during the Lenten season just double the amounts. INGREDIENTS One can lentils , rinsed and drained 1 can tuna, packed in olive oil, undrained 1/4 onion, diced I prefer red onion) 1/4 cup red wine vinegar kosher salt PROCESS In a medium mixing bowl, stir all ingredients together.  I usually add more vinegar as it is quickly soaked up by the lentils. Serve over lettuce, on crackers or simply eat out of the bowl! ******* The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from

Peaceful Snow Day

Yesterday we had the most lovely snow day. The woods were simply begging us to come and explore. We had new trails to find and secret passageways and hideouts. Reading about nature is fine, but if a person walks in the woods and listens carefully, he can learn more than what is in books, for they speak with the voice of God. George Washington Carver There were tracks to follow. And tracks to make. Occasionally, the wind blew mini blizzards of snow around us. And then the sun returned and the sky gleamed blue. The sky is the daily bread of the eyes. Ralph Waldo Emerson There were hints of Spring. And reminders of winter. We made wonderful memories. And then, there were the snowy camellias. I got a little swept away by their color and beauty. I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes. e.e. cummings