Spanish Salad with Tomatoes, Cucumber and Tuna Recipe
This simple salad is a typical sight on Spanish tables in summer, when it’s too hot for heavy meals. Juicy tomatoes, crunchy cucumber and tuna in olive oil make a light yet satisfying dish that’s often served as a first course before fish or meat. The flavors are a bit reminiscent of Greek salad, but instead of cheese, tuna plays the main role here.
A classic Spanish summer salad that combines simple pantry ingredients into a refreshing, satisfying dish without any cooking. It’s quick to make, perfect for hot days, and works both as a starter and a light main.
Chef's tips
Use the best-quality tuna in olive oil you can find, as it really defines the flavor of the salad. Don’t overmix once the tuna is added—keeping larger chunks makes the dish more appealing. If your tomatoes are very juicy, you can remove some seeds to keep the salad from becoming too watery.
How to serve
Serve in a shallow bowl so the colorful ingredients are clearly visible. Add a wedge of lemon on the side for those who like extra acidity. Pair with grilled fish, simple roasted chicken, or serve on its own with plenty of bread to soak up the juices.
Ingredients
- tomato large, ripe - 3 pieces
- green cucumber medium - 1 piece
- tuna in olive oil drained weight, from a can - 160 g
- red onion small - 0.5 pieces
- green olives pitted - 40 g
- olive oil you can use part of the oil from the can of tuna - 2 tablespoons
- white wine vinegar - 1 tablespoon
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Cut the tomatoes into larger cubes or wedges. If they have very hard cores, remove them. Wash the cucumber, peel it if needed, and slice into half-moons.
- Slice the red onion into thin slivers. Cut the olives into halves or slices.
- Drain the tuna from excess oil (you can keep some for the dressing) and gently break it into smaller chunks with a fork, without mashing it into a paste.
- In a large bowl, combine the tomatoes, cucumber, onion and olives.
- In a small bowl, mix together the olive oil, wine vinegar, oregano, a pinch of salt and pepper. Whisk until the dressing is uniform.
- Pour the dressing over the vegetables and gently toss. Arrange the tuna pieces on top, lightly pressing them into the salad but not mixing too vigorously so they don’t fall apart.
- Taste and adjust with extra salt and pepper if needed. Serve immediately or after a short chill in the fridge.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień w szczelnym pojemniku.
