This salad, harmoniously uniting all the Spanish greatest hits, is a mixture of crunchy and colorful delights; roasted red peppers, olives, cured meats, and cheese over crisp greens all tied together by a sherry vinaigrette-a Spanish Tapas Salad with flavor. Bright, fresh, and bold with Mediterranean taste, it makes a light yet festive appearance for lunch or holiday dinner.
Certainly, in the tapas spirit of testing the waters of Spanish small plates, this salad bring together respects and textures in one mouthful. So whether you have a gathering to entertain or just walk in from work to a quiet dinner at home, this salad-green-touched tad makes it easy to bring elegance and flavor to your life.
Why You Love Spanish Tapas Salad Recipe
– Mediterranean Flavors on Fire: Salty with enough sweetness, tangy, and savory.
– An Impresive Simplicity: Yeah. Straightforward enough, yet so easy and appetizing.
– Versatile: This is as a main dish. Or a side salad. Or as a bit of a tapas spread.
– Customizable: What you have in your pantry can be mixed and matched.
Ingredients (Servings: 4–6)
– 4 cups mixed salad greens (e.g., arugula, romaine, baby spinach)
– ½ cup marinated artichoke hearts, chopped
– ½ cup roasted red peppers, sliced
– ½ cup cherry tomatoes, halved
– ¼ cup red onion, thinly sliced
– ½ cup Manchego cheese, shaved or cubed
– ¼ cup black or green olives, pitted
– 2 oz sliced Jamón Serrano or prosciutto, torn into bite-sized pieces
– Optional: 1 hard-boiled egg, quartered
For the Sherry Vinaigrette:
– 3 tbsp extra virgin olive oil
– 1 tbsp sherry vinegar
– 1 tsp Dijon mustard
– 1 small garlic clove, minced
– Salt and black pepper, to taste
Equipment List
– Cutting board and knife
– Mixing bowl (for vinaigrette)
– Large salad bowl or serving platter
– Whisk or fork
– Salad tongs or large spoon
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Preparation Time
Total Time: 15 minutes
Active Time: 15 minutes
Spanish Tapas Salad Recipe Step-by-Step Instructions
Step 1
1.Prepare the Ingredients:
Begin by washing and drying your salad greens. Halve the cherry tomatoes, slice the red onion thinly, chop the artichoke hearts, and slice the roasted red peppers into strips. Tear the cured meat into smaller pieces and shave or cube the Manchego cheese. If using a hard-boiled egg, peel and quarter it.
Step 2
Make the Sherry Vinaigrette:
In a small mixing bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, and minced garlic until fully emulsified. Season with salt and black pepper to taste. Set aside.
Step 3
Assemble the Salad Base:
In a large salad bowl or on a wide serving platter, spread out the salad greens evenly. Arrange the artichokes, roasted red peppers, cherry tomatoes, red onion, cheese, olives, and cured meat attractively over the top.
Step 4
Add Final Touches: If using the hard-boiled egg, place the quarters evenly around the salad for visual appeal and added richness.
Step 5
Dress the Salad:
Just before serving, drizzle the vinaigrette evenly over the salad. You can toss it gently to combine all flavors or serve the dressing on the side to let guests add it themselves.
Celerio’s Twist
For a special touch, add a few toasted almonds or Marcona almonds for crunch. A sprinkle of smoked paprika or a few pickled guindilla peppers also gives an extra Spanish kick. You can even layer this salad on toasted bread rounds to serve as individual tapas bites.
Additional Tips
Use High-Quality Ingredients: The simplicity of this dish means the flavors really shine, so use the best olives, cheese, and olive oil you can find.
Make Ahead: Prep all components except the greens and dressing ahead of time. Assemble and dress just before serving to keep it fresh.
Vegetarian Option: Skip the Jamón Serrano and add grilled mushrooms or white beans for protein.
Cheese Swap: No Manchego? Try a good-quality Parmesan or aged cheddar.
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How to Serve
Serve this salad as a main course with crusty bread and a glass of Rioja or Cava. It also works beautifully as part of a tapas spread alongside Spanish omelet (tortilla española), olives, chorizo bites, and garlic shrimp. Arrange it family-style on a large platter for maximum visual appeal and let everyone dig in.
This Spanish Tapas Salad is a flavorful journey through Spain’s culinary landscape—light, satisfying, and perfect for sharing. Enjoy!
Easy Spanish Tapas Salad Recipe
Equipment
- Cutting board and knife
- – Mixing bowl (for vinaigrette)
- – Large salad bowl or serving platter
- Whisk or fork
- – Salad tongs or large spoon
Ingredients
- 4 cups mixed salad greens e.g., arugula, romaine, baby spinach
- – ½ cup marinated artichoke hearts chopped
- – ½ cup roasted red peppers sliced
- – ½ cup cherry tomatoes halved
- – ¼ cup red onion thinly sliced
- – ½ cup Manchego cheese shaved or cubed
- – ¼ cup black or green olives pitted
- – 2 oz sliced Jamón Serrano or prosciutto torn into bite-sized pieces
- – Optional: 1 hard-boiled egg quartered
- For the Sherry Vinaigrette:
- – 3 tbsp extra virgin olive oil
- – 1 tbsp sherry vinegar
- – 1 tsp Dijon mustard
- – 1 small garlic clove minced
- – Salt and black pepper to taste
Instructions
- Spanish Tapas Salad Recipe Step-by-Step Instructions
- Step 1
- 1.Prepare the Ingredients:
- Begin by washing and drying your salad greens. Halve the cherry tomatoes, slice the red onion thinly, chop the artichoke hearts, and slice the roasted red peppers into strips. Tear the cured meat into smaller pieces and shave or cube the Manchego cheese. If using a hard-boiled egg, peel and quarter it.
- Step 2
- Make the Sherry Vinaigrette:
- In a small mixing bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, and minced garlic until fully emulsified. Season with salt and black pepper to taste. Set aside.
- Step 3
- Assemble the Salad Base:
- In a large salad bowl or on a wide serving platter, spread out the salad greens evenly. Arrange the artichokes, roasted red peppers, cherry tomatoes, red onion, cheese, olives, and cured meat attractively over the top.
- Step 4
- Add Final Touches: If using the hard-boiled egg, place the quarters evenly around the salad for visual appeal and added richness.
- Step 5
- Dress the Salad:
- Just before serving, drizzle the vinaigrette evenly over the salad. You can toss it gently to combine all flavors or serve the dressing on the side to let guests add it themselves.
Notes
Use High-Quality Ingredients: The simplicity of this dish means the flavors really shine, so use the best olives, cheese, and olive oil you can find.
Make Ahead: Prep all components except the greens and dressing ahead of time. Assemble and dress just before serving to keep it fresh.
Vegetarian Option: Skip the Jamón Serrano and add grilled mushrooms or white beans for protein.
Cheese Swap: No Manchego? Try a good-quality Parmesan or aged cheddar.