Spanish Salad with Tomatoes, Cucumber and Green Olives Recipe
A very simple yet full‑flavored salad made with ripe tomatoes, crunchy cucumber and salty green olives. In Spain, similar bowls of vegetables appear on the table almost every day in summer, as a side to lunch or a light dinner on hot days. The taste is a bit like Greek salad, but without cheese and with more olive oil and olives.
This salad captures the essence of Spanish summer cooking: ripe seasonal vegetables, plenty of good olive oil and minimal effort. It’s quick to make, refreshing, and works both as a side dish and a light standalone meal.
Chef's tips
Use the ripest, most flavorful tomatoes you can find – they are the heart of this salad. A good quality extra virgin olive oil will also make a big difference, so don’t be afraid to use a generous splash. If your onion is very sharp, you can briefly rinse the slices under cold water to soften the bite.
How to serve
Serve in a wide shallow bowl so the vegetables sit in the flavorful juices. Offer crusty bread on the side for dipping. For a larger spread, pair the salad with Spanish tortilla, grilled fish or simple charcuterie and cheese boards.
Ingredients
- tomatoes - 3 piece
- cucumber - 1 piece
- olives green - 12 piece
- onion - 0.5 piece
- olive oil - 3 tablespoons
- wine vinegar - 1 tablespoon
- oregano dried - 0.5 teaspoons
- salt
- black pepper freshly ground
Preparation
- Wash the tomatoes and cut them into larger cubes or wedges. If they have very hard cores, you can remove them.
- Wash the cucumber, peel it if needed, and slice into half‑moons. Peel the onion and slice it into thin slivers.
- Slice the olives or leave them whole if they are small.
- In a large bowl, combine the tomatoes, cucumber, onion and olives.
- In a small bowl, mix together the olive oil, vinegar, oregano, a pinch of salt and pepper. Whisk well with a fork until you have a smooth dressing.
- Pour the dressing over the vegetables and gently toss with a spoon so you don’t crush the tomatoes. Taste and adjust the seasoning with more salt and pepper if needed.
- Leave the salad to stand at room temperature for 5–10 minutes so the flavors meld, then serve.
Storage
No storage information available for this dish.
This is the kind of salad that appears on the table without much planning – just whatever good tomatoes and crunchy vegetables are on hand, dressed with olive oil and vinegar. It’s perfect for hot days when you don’t feel like cooking but still want something fresh and satisfying.
