If you’re craving a vibrant, fresh salad packed with Mediterranean flavors, this Ensalada de San Isidro will hit the spot.
Crisp romaine lettuce, creamy tuna, tangy olives, and perfectly boiled eggs come together to create a satisfying dish.
Light yet full of taste, it’s perfect for a sunny day or a light meal. Let’s dive into why you’ll love this recipe!
Why You’ll Love This Recipe
This Ensalada de San Isidro is a celebration of fresh ingredients, offering the perfect balance of crunch, creaminess, and a touch of tang.
The tuna in olive oil adds richness while the olives and sherry vinegar provide just the right amount of zest.
With hardboiled eggs for protein and parsley for a pop of freshness, this dish is not only healthy but incredibly satisfying.
Ingredient Highlights
Romaine Lettuce: Crisp and refreshing, this lettuce forms the base of the salad.
Canned Tuna: Packed with protein and healthy fats, tuna adds a savory flavor.
Olives: Both green and black olives offer a briny, Mediterranean touch.
Hardboiled Eggs: A great source of protein, these eggs add creaminess to the salad.
Sherry Vinegar: A light, tangy vinegar that enhances the salad’s flavor without overwhelming it.
Pro Tips Before You Start
Tuna: Use tuna in olive oil for extra richness. Make sure to drain it well so the salad doesn’t get soggy.
Freshness: Always rinse and dry the romaine lettuce thoroughly to avoid any watery texture.
Make Ahead: You can prepare the dressing and ingredients ahead of time, but assemble the salad right before serving to keep it fresh and crunchy.
How to Make Ensalada de San Isidro
Step 1: Prepare the Dressing
In a small bowl, whisk together extra virgin olive oil, sherry vinegar, grated garlic, fresh parsley, a pinch of sea salt, and a dash of black pepper. Set aside.
Step 2: Prepare the Lettuce
Clean and remove the outer leaves of the romaine lettuce. Slice them crosswise into bite-sized pieces.
Rinse thoroughly and dry using a salad spinner. Add the lettuce to a large serving bowl.
Step 3: Layer the Vegetables
Arrange the thinly sliced red onion and halved cherry tomatoes over the lettuce.
Step 4: Add the Tuna
Crumble the drained tuna evenly over the salad, making sure it’s spread across.
Step 5: Top with Olives
Sprinkle the green pimento-stuffed olives and black olives over the top of the salad.
Step 6: Finish with Hardboiled Eggs
Gently place the halved hardboiled eggs on top for a touch of richness.
Step 7: Season & Serve
Lightly season with sea salt and black pepper to taste.
Drizzle the prepared dressing over the salad, toss gently, and serve immediately.
Serving Ideas
This salad is versatile and pairs wonderfully with grilled meats, seafood, or can be served on its own for a light, satisfying meal.
You could also serve it alongside crusty bread to soak up the flavorful dressing.
Variations/Substitutions
Vegetarian Option: Skip the tuna and add some chickpeas or roasted vegetables for a plant-based protein option.
Add Cheese: Feta or goat cheese crumbles would add a creamy tang to this salad.
Change the Greens: If you prefer, swap the romaine lettuce with arugula or mixed greens for a different flavor profile.
Storage
While this salad is best served fresh, you can store any leftovers in an airtight container in the fridge for up to one day.
Keep the dressing separate if you plan to store it.
FAQs
Can I make this salad ahead of time?
It’s best to assemble the salad just before serving to keep the lettuce fresh and crunchy.
However, you can prepare the dressing and chop the veggies ahead of time.
Can I use a different type of tuna?
Yes, feel free to use any canned tuna you prefer, though tuna in olive oil gives the salad a richer taste.
Is this salad suitable for a gluten-free diet?
Yes, this Ensalada de San Isidro is naturally gluten-free!
Can I use a different vinegar?
You can substitute the sherry vinegar with red wine vinegar or apple cider vinegar if that’s what you have on hand.
What can I serve with this salad?
This salad pairs beautifully with grilled chicken, shrimp, or even a slice of crusty sourdough bread for a light, complete meal.
How do I store the leftovers?
Store any leftover salad in an airtight container in the fridge for up to one day. Make sure to keep the dressing separate.
Final Thoughts
This Ensalada de San Isidro is a delicious and healthy option for anyone looking for a Mediterranean-inspired meal.
It’s bursting with flavor and packed with fresh ingredients, making it a perfect choice for a light lunch or dinner.
Enjoy the tangy dressing and the satisfying tuna and olives that make each bite special!
Ensalada de San Isidro
Ingredients
- 1 head romaine lettuce
- 1/2 red onion thinly sliced
- 8 cherry tomatoes halved
- 4 oz 112 g canned tuna in olive oil, drained
- 1/4 cup green pimento-stuffed olives 45 g
- 1/4 cup black pitted olives 45 g
- 2 hardboiled eggs halved
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 clove garlic finely grated
- 1 tbsp fresh parsley finely chopped
- Pinch of sea salt
- Dash of black pepper
Instructions
- Whisk together the olive oil, sherry vinegar, garlic, parsley, salt, and pepper. Set aside.
- Clean and chop the romaine lettuce. Rinse and dry thoroughly. Add to a serving bowl.
- Layer the onion and tomatoes on top of the lettuce.
- Crumble the tuna, followed by the olives.
- Top with hardboiled eggs.
- Season with salt and pepper, then drizzle with the dressing. Serve immediately.
Notes
- Tuna: Use high-quality tuna in olive oil for richer flavor.
- Vinegar Substitute: Red wine vinegar or white wine vinegar can replace sherry vinegar in a pinch.
- Make Ahead: You can prep all ingredients ahead of time and store them separately. Assemble just before serving.
- Serving Tip: This salad pairs beautifully with crusty bread or as a side to grilled meats.
