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.
spinach
corn
cucumbers
tomatoes
green olives
tuna or salmon (out of the can) or fresh cooked, and flaked
Tags: spanish