Spanish Salad with Tomatoes, Peppers and Hard-Boiled Eggs Recipe
This salad is a very home-style Spanish dish: juicy tomatoes, crunchy peppers and hard-boiled eggs, all drizzled with olive oil. It often appears on the table in summer as a light lunch or a side for grilled fish. It’s a bit like a Greek salad, but instead of cheese the main roles are played by eggs and olive oil.
A simple, rustic Spanish salad that relies on the quality of basic ingredients: ripe tomatoes, good olive oil and perfectly cooked eggs. It’s refreshing yet satisfying, and works both as a light main and as a side to grilled fish or other summer dishes.
Chef's tips
Use the ripest, most flavorful tomatoes you can find—this makes the biggest difference. Don’t be afraid of a generous drizzle of good extra virgin olive oil; it acts almost like a sauce here. If your onion is very sharp, you can briefly rinse the slices under cold water or soak them in ice water for a few minutes to soften the bite.
How to serve
Serve slightly chilled or at room temperature, with fresh crusty bread or a baguette. It pairs very well with grilled or baked fish, roasted potatoes, or a simple tortilla española for a Spanish-style spread.
Ingredients
- tomatoes ripe, cut into large cubes or wedges - 4 pieces
- pepper green or red, cut into thin strips - 1 piece
- eggs hard-boiled, peeled - 3 pieces
- red onion cut into thin slices - 0.5 pieces
- olive oil preferably with a pronounced flavor - 3 tablespoons
- wine vinegar white or red - 1 tablespoon
- salt to taste
- black pepper to taste
- parsley fresh, chopped - 1 tablespoon
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook for 8–9 minutes over low heat. After cooking, rinse with cold water and set aside to cool.
- Cut the tomatoes into large cubes or wedges, transfer to a bowl and lightly salt them so they release some juice.
- Add the sliced pepper and red onion to the bowl and gently mix.
- In a small bowl, whisk together the olive oil, vinegar, a pinch of salt and pepper until you get a smooth dressing.
- Cut the peeled eggs into quarters or thick slices.
- Pour the dressing over the vegetables, gently toss, then arrange the pieces of egg on top.
- Sprinkle everything with chopped parsley and, if you like, a little more pepper.
- Serve immediately or after 10–15 minutes, once the flavors have had a chance to meld slightly.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko się rozpadają. Jeśli zostanie, przechowuj ją w lodówce i zjedz następnego dnia, ale jajka mogą lekko stwardnieć.
