While spending time in Spain we have grown quite fond of the wonderful salads they have. They are all pretty simple – with limitless choices and varieties, but what makes them a Spanish style salad is the layering and the dressing. They are often layered on a serving plate, with each topping put on top of the other (not mixed). Dressing is nice and simple – drizzle salad with Spanish olive oil (this is different in flavor than a traditional Italian olive oil), then drizzle with balsamic vinegar, sprinkle with salt and pepper.
Here’s one variation that we enjoy – remember to layer and then top with oil, vinegar salt and pepper.
tuna or salmon (out of the can) or fresh cooked, and flaked