Spanish Chopped Summer Salad
Active Time
N/A
Total Time
N/A
Yield
Serves : 6
Joyce Goldstein
August 2000

This salad appears in endless variations around the Mediterranean. If you replace the ham and hard-cooked eggs with feta cheese and marinated sardines or anchovies, you have the Turkish version.  Terrific Green Salads

Ingredients

  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3 large garlic cloves, minced
  • 1 serrano chile, minced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 large tomatoes (about 2 pounds)—peeled, seeded and coarsely chopped
  • 2 medium cucumbers—peeled, seeded and coarsely chopped
  • 1 medium red onion, finely chopped
  • 1 small red bell pepper, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 pound romaine hearts, coarsely chopped
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped mint
  • 1 cup oil-cured black olives (about 1/4 pound), halved and pitted
  • 1/2 cup finely chopped baked ham or Serrano ham (1/4 pound)
  • 2 hard-cooked eggs, peeled and coarsely chopped

How to Make It

Step 1    

In a small bowl, combine the vinegar with the lemon juice, garlic and chile. Whisk in the olive oil and season with salt and pepper to make a dressing.

Step 2    

In a large bowl, combine the tomatoes with the cucumbers, onion, bell peppers, romaine, parsley and mint. Add the dressing, season with salt and pepper and toss gently. Transfer the salad to a large platter and scatter the olives, ham and chopped eggs on top. Serve immediately.

Suggested Pairing

A tangy white with bite and some oak will match the bold flavors of this salad. A traditional Spanish white, such as one from Rioja or Penedès is the best choice.

You May Like

Read More

DELICIOUS DEAL

12 ISSUES FOR JUST $12
Subscribe & Save

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Sign up