Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Ensalada andaluza is a vibrant, sun-kissed salad from southern Spain showcasing the best of Andalusia's market garden - ripe summer tomatoes, crisp cucumbers, sweet green peppers, pungent red onion, and glossy black olives, all dressed with sherry vinegar and Spanish extra virgin olive oil. The addition of good canned tuna in olive oil transforms this simple vegetable salad into a satisfying, protein-rich lunch, popular in tapas bars from Seville to Malaga. The sherry vinegar is essential, lending a rounded, slightly nutty acidity that ordinary wine vinegar cannot replicate. Served at room temperature with crusty bread to mop up the dressing, it is a celebration of Andalusian summer produce.
Prep
15 min
Total
15 min
Servings
4 srv
Difficulty
Easy
Calories
185 kcal
For 4 serving(s)
Per serving
Slice the tomatoes into wedges or rounds; cut cucumber into half-moons; slice green pepper into thin rings; thinly slice red onion.
Arrange the tomatoes, cucumber, pepper, and onion in a wide, shallow bowl.
Drain tuna and flake it over the salad in large chunks; scatter black olives throughout.
Whisk together extra virgin olive oil, sherry vinegar, and salt in a small bowl until emulsified.
Drizzle the dressing generously over the salad and toss gently to coat without breaking the tuna apart.
Let rest for 5 minutes at room temperature before serving so the salt draws out the tomato juices and mingles with the dressing.
Sign in to rate this recipe.