Spanish Salad with Tomatoes, Peppers, Tuna and Egg Recipe
This salad is reminiscent of popular Spanish ensaladas that appear on the table in summer, when no one feels like standing by the stove for long. Juicy tomatoes, crunchy pepper, tuna and egg make a complete meal that requires no cooking apart from the eggs. It’s a bit like Polish vegetable salad in a lighter, sunnier version – without mayonnaise, but with plenty of olive oil.
A simple, summery salad inspired by Spanish ensaladas: fresh vegetables, tuna and eggs create a complete, satisfying meal without turning on the stove, apart from quickly boiling the eggs.
Chef's tips
Use the best-quality olive oil you have, as it strongly influences the flavor of the salad. Slightly underripe, firm tomatoes will hold their shape better and won’t release too much juice. Don’t overmix after adding the tuna and eggs so the pieces stay visible and appetizing.
How to serve
Serve as a main dish on hot days, with fresh bread to soak up the dressing. It also works well as part of a tapas-style spread alongside olives, cheeses and grilled vegetables.
Ingredients
- tomatoes ripe, medium - 4 piece
- green bell pepper - 1 piece
- cucumber long - 0.5 piece
- red onion - 0.5 piece
- tuna in olive oil drained - 160 g
- eggs - 2 piece
- black olives pitted - 40 g
- olive oil - 3 tablespoons
- red wine vinegar - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Place the eggs in a small pot, cover with cold water, bring to a boil, then cook for 8–9 minutes from the moment the water starts boiling, so they are hard-boiled. After cooking, rinse with cold water and set aside to cool.
- Wash the tomatoes and cut them into large cubes. If they have very hard cores, you can remove them. Wash the pepper, remove the seeds and cut into thin strips, then into shorter pieces.
- Wash the cucumber (peel it if the skin is thick) and slice into half-moons. Peel the onion and slice into thin wedges. Cut the olives in half.
- In a large bowl, mix the tomatoes, pepper, cucumber, onion and olives. Add the drained tuna, gently breaking it up with a fork into larger chunks.
- In a small bowl, mix the olive oil, vinegar, a pinch of salt and pepper. Taste and season so that the dressing is clearly bold in flavor – the vegetables will mellow it out.
- Peel the eggs and cut them into quarters or eighths.
- Pour the dressing over the salad and gently toss. Arrange the egg pieces on top. Serve immediately or after 10–15 minutes, once the flavors have mingled.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo pomidory puszczą sok, a warzywa zmiękną. Przechowuj w lodówce, przykrytą, i przed podaniem delikatnie wymieszaj.
