It’s the time of year when the ubiquitous Spanish salad tastes all the more refreshing. Hot weather makes you more likely to utter those words heard so often in Spanish restauraunts:- “Ensalada Mixta.” Salads can be great when dining out in Spain, but they can also be so terribly predictable. With superb ingredients readily available across Spain, the opportunity to create something a little more imaginative should be grabbed with both hands. So here’s a salad using olives and tomatoes – two of the finest things grown in Spain.
Ensalada mixta must be the most ordered meal in Spain. Usually it takes centre stage on a table and is there for all diners to dip into. I’ve had some fabulous salads in Spain. I’ve also had a few tired excuses for salad. This is unforgivable. When weekly markets provide such fresh ingredients, there is no reason why any Spanish chef should serve a listless salad.
In Spring i love an orange salad using the many oranges that grow on the trees in my valley. In summer i enjoy the following tomato and olive salad. I prefer black olives to green ones. You use either or both to suit your own tastes. The choice of olives in Spain is endless. For extra taste you could use olives stuffed with pimientos (pepper). Watercress can be hard to find in Spain so use rocket instead. In a salad you should always use firm tomatoes.
Ingredients:- 6 large tomatoes, a bunch of spring onions, a bunch of rocket, half a cucumber, 12 olives (see above)
The dressing:- 1 finely chopped garlic clove, 2 tablespoons of red wine vinegar, 1 tablespoon of paprika, half a teaspoon of cumin, 5 tablespoons of virgin olive oil, salt, black pepper.
What to do:- In order to peel the tomatoes first place them in a heatproof bowl. Pour boiling water over them and leave to stand for a minute or two. Lift out and then place them into a bowl of cold water. Leave for a minute and then drain. Peel off the skins and dice the flesh finely. Then put them in a salad bowl.
Peel the cucumber, dice finely and add to the tomatoes. Trim and chop half the spring onions and, again, add to the bowl. Toss the vegetables together and then break the rocket into small sprigs. Add to the tomato mixture along with the olives.
Making the dressing:- Using the flat of a knife crush the garlic into a paste. Add a little salt. Put in a bowl and mix in the vinegar and spices. Whisk in the oil and taste for seasoning. Dress the salad and serve it garnished with the remaining spring onions.
* Thanks to my friend Tim Irving for the photo of the olives
