Refreshing Spanish Vegetable Salad Recipe

We are the biggest fans of Spanish recipes that aren’t afraid to experiment with creativity in ingredients and flavors, creating dishes that are both traditional and innovative, and we want to share all of them with you.

The Spanish vegetable salad is a hidden gem among them, offering a delightful balance of fresh, colorful vegetables and a classic Spanish dressing, offering the best way to enjoy multiple vibrant flavors in one dish

Keep reading this article, and you will learn how to make Spanish salad, with helpful tips for storing, serving, and changing the ingredients to adapt it to your personal preferences.

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Pssst…!!?? You can’t get enough of Spanish salad recipes? Have a look at my other posts: 

• Spanish eggplant salad

• Ensalada campera

• Spanish white bean salad

Background of the Dish

This wonderful Andalusian dish gets the nickname “rainbow vegetable salad” because it showcases a vibrant spectrum of colorful vegetables, making for a visually stunning and appetizing presentation.

Occasionally, it is mistaken for the Spanish chopped salad, but the main difference lies in the fact that for this one, you let the leafy greens remain whole or in larger pieces, which provides a more substantial base and contrasts with the finely chopped vegetables.

However, it does follow the essence of the traditional Spanish salad,  incorporating a classic yet flavorful dressing of olive oil and vinegar that perfectly complements the fresh, colorful vegetables and enhances their natural taste.

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Things You’ll Need for Spanish Vegetable Salad

To make the best vegetable salad you will need arugula, romaine lettuce, carrot, bell peppers, red onion, garlic cloves, cucumber, olive oil, and vinegar as the main ingredients.

Ingredients

• 1 bunch arugula
• 1 small romaine lettuce
• 1 red onion
• 1 carrot
• 1 red onion
• 1 cucumber
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1 cup (180gr) cherry tomatoes
• 10 pitted black olives
• 1 garlic clove
• 1/4 cup (60ml) olive oil
• 2 tablespoons vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper (to taste)

How to Make Spanish Vegetable Salad – Step by Step Guide

1. To start making this easy vegetable salad, you have to wash the romaine lettuce and arugula, removing all of the dirt. Rinse and drain so that it doesn’t end up being watery.

2. Now, peel and cut the carrot into round slices (the thickness depends on the crunch that you want to add to the salad). Mince the garlic clove. Wash the cherry tomatoes and chop them in half. Cut the pitted black olives in half. Set them aside.

3. After that, remove the seeds from the bell peppers and chop them into small squares along with the peeled red onion and cucumber. Set them aside.

4. Then, to prepare the Spanish-style salad dressing, grab a small bowl and mix the olive oil, vinegar, dijon mustard, and minced garlic.

5. Next, grab a large salad bowl and put the green leaves first, and then the rest of the vegetables on top. Pour the Spanish salad dressing and gently toss the simple vegetable salad to combine.

6. To continue with the Andalusian recipe, season the vegetable salad with salt and pepper, and adjust the dressing if needed.

7. For the final step, take the Spanish vegetable salad to the fridge for 15 to 30 minutes to cool. Serve it cold and top it with the halved black olives.

Substitution of Ingredients

This is a seasonal vegetable salad, which means that you can prepare your own version with fresh, local produce that’s available near you, ensuring a variety of flavors and nutrients tailored to each season.

For example, if you want to move away from the Spanish summer salad, you can transform this into a grilled vegetable salad by using ingredients like eggplant, zucchini, and others you will find here, such as carrots and cucumber.

With the Spanish vegetable salad, you are supposed to use the traditional dressing from Spanish salad ideas, but you could change it for a light vinaigrette, a creamy aioli, or even a tangy citrus-based dressing to suit your taste preferences.

For heartier alternatives, we have more salad recipes from Spain that can help you with that, such as the ensalada de salmon and the Spanish seafood salad.

Give a go to our latest hot bean salad, a simple mixed bean salad recipe with a touch of spice.

Tips on Serving Spanish Vegetable Salad

This fantastic dish is commonly served as a Spanish side salad during the hot months of the year, as it provides a light and refreshing alternative to be paired with almost any kind of main dish.

To transform the Spanish vegetable salad into a main dish, you should add some protein such as grilled chicken, shrimp, prawns, or hard-boiled eggs.

To enhance the flavor and texture of the Spanish vegetable salad, you can top it with grated cheese, slices of Serrano ham, crispy bacon bits, or toasted and chopped nuts.

If you are hosting a party, then you can prepare a table filled with salads from Spain, so that you have appetizers or sides that are super easy to serve.

For example, you can prepare other easy Spanish salad recipes like the Murcia salad, the Axarquia salad, and the chilled bean salad, as they are perfect for offering a variety of flavors and textures that will delight your guests.

How to Store Spanish Vegetable Salad

Traditional Spanish salads, in general, can’t be stored, as they are best enjoyed fresh to preserve their vibrant flavors and crisp textures.

Once you finish preparing the vegetable salad, you can store it in a covered container in the fridge for up to 24 hours before adding the dressing (as it may affect the flavor and texture).

When ready to serve, season and dress the Spanish vegetable salad, do a taste test, and serve it cold.

There are some salad recipes that you can make and store at least some of the components in the fridge or freezer to save some time, such as the delicious ensalada de cangrejo and the classic Spanish octopus salad.

Recipe Card: Spanish Vegetable Salad

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