Ensalada de San Isidro
Ensalada de San Isidro is a traditional Spanish salad made with crisp romaine lettuce, briny olives, tender tuna, and creamy hardboiled eggs—all brought together with a simple garlic-parsley vinaigrette. It’s fresh, hearty, and perfect as a light lunch or festive starter.
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.