Spanish Country Salad | One of Spain's most ICONIC Recipes

tuna

🥗Healthier: chickpeas

💰Cheaper: canned sardines

Chickpeas offer plant-based protein and are often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are lower in calories and capers are a budget-friendly alternative.

Add 4 eggs into a saucepan and fill with water to about 1 and 1/4 cm above the eggs.

Heat on high until boiling, then cover and turn off heat, letting eggs sit for 10 to 11 minutes.

Peel and chop 1 kg of potatoes into bite-sized pieces, about 2 cm thick.

Add chopped potatoes into a stock pot in a flat layer and cover with water, seasoning generously with sea salt.

Heat on high for 15 to 20 minutes until cooked through, checking with a toothpick.

Drain the potatoes into a colander and let cool.

In a bowl, combine 1/4 cup extra virgin olive oil, 1 tbsp sherry vinegar, 1 tsp lemon juice, and 1 finely grated clove of garlic.

Add 1 tbsp chopped fresh parsley, sea salt, and black pepper to the dressing and whisk together.

Thinly slice 2 shallots, chop 1 red and 1 green bell pepper, and roughly chop 2 roma tomatoes.

Add 1/2 cup green pimento stuffed olives to the chopped ingredients.

Transfer cooled potatoes to a large bowl and add the chopped ingredients.

Pour the homemade dressing over the salad and season with sea salt and black pepper, gently tossing to combine.

Drain 2 cans of tuna in olive oil and flake it into a bowl, removing excess oil.

Add the flaked tuna over the salad and garnish with quartered hard-boiled eggs and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens