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.
Takie sałatki z tuńczykiem, pomidorami i oliwkami to stały element menu w hiszpańskich barach i chiringuitos, często podawane jako szybki obiad między plażą a pracą, bez gotowania i długiego siedzenia przy stole.
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.
Na co uważać
- Nie kroj warzyw zbyt drobno – szybko puszczą sok i sałatka stanie się wodnista.
- Ostrożnie z solą na początku: tuńczyk i oliwki są słone, lepiej dosolić dopiero po wymieszaniu.
- Nie mieszaj zbyt energicznie – rozgniecione pomidory i tuńczyk zamienią sałatkę w pastę.
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 od razu, gdy pomidory są jędrne. Po kilku godzinach warzywa miękną, sos robi się bardziej wodnisty, a tuńczyk mocniej przenika całość – przed podaniem z lodówki delikatnie wymieszaj i ewentualnie dopraw octem.
This recipe was inspired by simple salads served in small bars by the Spanish coast, where a can of good tuna and a few vegetables quickly turn into a full meal. It’s one of those dishes that prove how little you need for something truly delicious.
