Spanish Tomato, Cucumber and Red Onion Salad with Tuna Recipe
A simple yet very aromatic salad inspired by summer meals on the Spanish coast, where fresh vegetables and canned tuna save many a hot day. It’s a bit like a Greek salad, but instead of cheese the stars here are fish and good olive oil. Perfect as a quick weekday lunch or a balcony dinner.
This salad combines simple pantry staples with fresh vegetables to create a dish that tastes like a seaside holiday in Spain. The balance of juicy tomatoes, crunchy cucumber, sweet red onion and rich tuna in olive oil makes it both refreshing and satisfying.
Chef's tips
Use the best quality olive oil you have, as its flavor really carries the whole dish. If your tomatoes are not very aromatic, let the mixed salad sit for 5–10 minutes at room temperature so the flavors meld before serving.
How to serve
Serve as a standalone light meal with crusty bread, or as a side dish to grilled fish or chicken. It also works well as part of a tapas-style spread with olives, cheese, and roasted peppers.
Ingredients
- tomatoes ripe, medium - 3 pieces
- cucumber long, greenhouse - 0.5 pieces
- red onion thinly sliced into feathers - 0.5 pieces
- tuna in olive oil drained, canned - 120 g
- black olives pitted, halved - 10 pieces
- olive oil extra vergine - 2 tablespoons
- red wine vinegar - 1 tablespoon
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
- parsley chopped - 1 tablespoon
Preparation
- Wash the tomatoes and cut them into large cubes or wedges. Peel the cucumber if the skin is thick and slice into half-moons.
- Slice the red onion into thin feathers. If it’s very sharp, cover it with cold water for 5 minutes, then drain.
- In a bowl, mix the olive oil, vinegar, oregano, a pinch of salt and pepper until you have a dressing.
- Place the tomatoes, cucumber, onion, olives and drained tuna (lightly flaked with a fork) in a large bowl.
- Pour the dressing over everything and gently toss so you don’t crush the tomatoes.
- Sprinkle with chopped parsley, toss lightly once more and serve immediately.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli zostanie, przechowuj ją maksymalnie dobę w lodówce w szczelnym pojemniku i przed jedzeniem delikatnie wymieszaj.
