Spanish cuisine is famous all over the world for its amazing dishes. Of course, it is impossible to call it a single one, because this country is very multinational, like our Russia, which means that many different traditions are woven into its cooking, giving it a special flavor and unique charm.

The Spaniards love simplicity in preparation, without any special wisdom, and they also respect olive oil, hot garlic, fresh herbs, ripe tomatoes and successfully add them to almost every recipe. These ingredients form sunny, vibrant and rich salads. We present variants of the best of them to your judgment.

The first recipe. Classic Spanish salad with mushrooms and feta cheese

This dish contains almost everything that the Spaniards love - tender mushrooms, bright greens, juicy pickled olives and soft cheese. The overall impression of the salad is a delicate texture, amazing taste and lightness, suitable for dietary nutrition. The main feature of this treat is that the recipe includes fresh, not thermally processed mushrooms, so take special care when choosing this ingredient in the store. In addition to the main ingredients, you can add slices of ripe tomatoes to the dish.

We will need:

• Pickled olives with lemon - 1 jar;
• Feta cheese - 100 grams;
• Fresh lettuce leaves - 65 grams;
• Large fresh champignons - 9 pcs .;
• Olive oil - 3 tbsp l.

Preparation:

1. We sort out fresh champignons in order to detect worminess or decay. Be sure to wash them thoroughly, and also clean them if necessary. Dry a little, then cut into even halves. After that, we chop them into even, neat and beautiful slices;
2. Pour the brine from the olives into a separate container, add our fresh mushrooms to the liquid. Leave it to soak for 15 minutes;
3. We cut the olives themselves into circles;
4. Drain the brine from Feta cheese, then knead it with a fork;
5. Rinse fresh lettuce leaves, put them on towels or napkins to dry, then tear them in uneven pieces with our hands;
6. The mushrooms had time to marinate a little in brine from under the olives, so we drain the liquid. It won't come in handy anymore;
7. Now let's put together our Spanish salad, as required by this recipe. Combine mushrooms, torn greens and Feta cheese with olives. Season everything with olive oil, add salt;
8. Now we lay out the food on a beautiful plate, and then bring it to the table.

Tip: If you do not risk adding fresh mushrooms prepared in this way to the dish, replace them with the pickled version.

The second recipe. Timbal salad with avocado and tuna

This mixed cooking option is one of the masterpieces of Spanish cuisine and is loved by healthy people as well as vegetarians. For a long time no one argues about the usefulness of avocado in its composition, on the contrary, there are legends about a huge amount of vitamins, the right fats and nutrients. This fruit does not contain sugar, but it perfectly pacifies, drowns out the feeling of hunger. Other salad ingredients included in this recipe perfectly complement, enrich and saturate the taste of the dish.

We will need:

• Ripe avocado - 1 fruit;
• Tuna in oil (canned food) - 1 jar;
• Green arugula salad - 65 grams;
• Ripe tomato - 1 pc.;
• Olive oil - 2 tsp;
• Lemon juice - 1 tsp;
• Sea salt - ½ tsp;
• Garlic - 2 teeth;
• Ground peppers.

Preparation:

1. Peel and wash the garlic. Then we rub it in the press or on a grater;
2. Cut the avocado into halves, get rid of the pits. Pick out the pulp from it with a spoon, grind it with a fork to a state of puree;
3. Sprinkle the resulting mass with lemon juice, then pour olive oil with garlic puree there, add a little powdered pepper (any) and fine sea salt. Mix everything;
4. Cut or prick a strong ripe tomato in two places with a toothpick. After that, scald it, and then it will be very easy to remove the skin. Cut the peeled tomato into cubes, let the juice drain, and set the pulp for salad;
5. Rinse the arugula, send it to dry on a towel;
6. Drain excess oil with tuna, mash it evenly with a fork;
7. Now let's put together our salad. First, lay out a layer of pasta made from avocado, olive oil and garlic with lemon juice;
8. On top of this, add the sliced ​​tomato without the skin, and then lay out the canned mashed tuna;
9. Decorate a little with arugula salad leaves. You could also lay it out at the very beginning, under the first layer of food.

Tip: The recipe for this dish can be slightly modified by replacing the Arugula salad with finely chopped green onion feathers.

The third recipe. Sombrero salad with ham and bell pepper

The name of the famous headdress is usually identified with Mexico, but its true roots are associated with Spanish traditions. In translation, "Sombra" means darkening, shadow, which leaves an imprint on the design of the dish of the same name. It contains well-known, favorite products. Their combination allows you to create stunningly beautiful and unusually tasty food, which is usually liked even by demanding fussy. We offer you a classic recipe for this salad.

We will need:

• Ham - 320 grams;
• Canned Bulgarian yellow pepper (homemade or purchased twist in oil) - 150 grams;
• Onions - 1 pc.;
• Canned vegetables (peas and corn) - 1 jar each;
• Green salad - 50 grams;
• Vegetable oil - 20 grams;
• Fresh parsley - 40 grams;
• Vinegar - 10 ml.;
• Powdered black pepper - ½ tsp;
• Salt.

Preparation:

• Drain the brine from canned sweet peppers, and then put it in a sieve so that all the glass to the last drop. The ingredient can then be cut into small cubes. If the skin peels off, remove it, otherwise it will spoil the taste;
• Now let's prepare the onion. Let's clean it, rinse it. Cut into large slices;
• We also drain all the brine from canned vegetables, you can put it in a sieve for this purpose;
• Peel the ham. Cut into thin circles, and then chop them into small rectangular slices;
• Rinse the fresh parsley, shake off the droplets from it, dry it a little with a towel, then select a few beautiful branches for decoration. And we will tear off the rest from the stems, then chop finely, finely;
• We also rinse the lettuce leaves, send them to dry on their own, otherwise they will quickly wither into the dish;
• Now let's put together our Spanish salad. Combine the ham with chopped canned peppers, sweet corn, green peas, large onion slices, and chopped parsley. Season everything with powdered black pepper, salt and add olive oil. Mix the resulting mixture well;
• Put lettuce leaves that are suitable in shape on a plate, add ready-made treats to them;
• We will decorate each portion with a delayed sprig of parsley, treat the whole family!

Tip: To make "cups" from green salad, use large leaves of a round curved shape. Then the wide "sombrero fields" will acquire the correct appearance.

The fourth recipe. Andalusian salad with Chinese cabbage

This Spanish salad has the crunchy flavor of Chinese cabbage, the sweetness of ripe tomatoes, the satiety of chicken, and the amazing aroma of spices. It is difficult to find a person who would not like such a treat, because the ingredients included in its composition are so beloved by many of us and are perfectly combined with each other. The original marinade dressing adds a touch of piquancy to a bright, elegant, really summer salad. Try to cook this chic dish for your family at least once and this recipe will forever "settle" in your cookbook.

We will need:

• Chicken - 200 grams (excluding bone);
• Strong sweet tomatoes - 2 pcs.;
• Chinese cabbage - 100 grams;
• Soy sauce - 4 tablespoons l .;
• Mayonnaise - 1 sachet;
• Curry powder - ½ tsp;
• White bread - 200 grams.

Preparation:

1. First, let's prepare a marinade for the chicken, which will also be our salad dressing later. To do this, combine soy sauce with curry and mayonnaise into one mixture. Let's mix it;
2. Now let's take care of the chicken. Rinse it, separate the bones, remove the skin. Cut into medium pieces, 1 finger thick, and then marinate in one third of the prepared marinade for half an hour;
3. At this time, you can do vegetables. Rinse and dry the Chinese cabbage. Then cut into strips very thinly;
4. Tomatoes are also well washed, wiped. Shred into neat beautiful slices;
5. Cut the white bread into thin slices, and then chop each of these slices into small cubes. Line the bottom of a large baking sheet with oiled paper, distribute our bread evenly over it. Then we dry everything, brown in the oven at 150 degrees;
6. During this time, the chicken meat was marinated. Fry it in a skillet in a small amount of vegetable fat;
7. Now we will collect our wonderful treats by floor, since we have a recipe for a puff dish. First, lay out the Chinese cabbage and tomatoes, sprinkle everything with a part of the sauce;
8. Next, lay out the fried chicken, water it again with our dressing;
9. The salad is ready, it remains only to sprinkle it with crackers just before serving. Help yourself to your health!

The national cuisine of Spain is a combination of its culinary traditions that exist in every region of this country. Spanish cuisine is influenced by climate and geographic location.

This is probably why Spanish salads are very often a combination of vegetables and fish. There are other variations though. It is best to learn the features of Spanish cuisine salads in practice. We offer you such options for Spanish salad recipes.

For cooking, you will need lettuce leaves, tuna canned in olive oil (400 gr), four tomatoes, 20 pitted olives and romesco sauce (one glass). The salad is laid out on a portioned plate, a little chopped tuna and a medium-sized tomato are placed on top. Olives are placed on top and poured over with sauce. Regarding the romesco sauce, you can buy it ready-made in the store in advance. It can be made at home, but it is a lengthy process due to the many ingredients.

Spanish cuisine salads are prepared with fish, chicken and meat. For cooking, you need to take 350 grams of ham, 150 grams of canned sweet peppers, one onion, 100 grams of canned corn, 100 grams of frozen green peas (boil beforehand), one green salad. For dressing: a tablespoon of vinegar and four tablespoons of vegetable oil. The pepper is finely chopped, the onion is cut into eight parts. The ham is cut into small cubes. All ingredients are mixed and seasoned with a dressing. Lettuce leaves are also a decoration for this dish.

To prepare this salad, you will need ingredients such as 12 tomatoes, 250 g of bacon, 200 g of goat cheese, 50 g of pine nuts, a mixture of lettuce leaves, a clove of garlic. The dressing is made with five tablespoons of olive oil, a spoonful of balsamic vinegar and two tablespoons of mustard. For the salad, bake the grilled tomatoes with garlic for two hours. Cut the finished tomatoes into slices. Cut the bacon into small slices and fry in a pan, and simply crush the goat cheese. Mix the ingredients, season the salad.

Spanish salad with chicken and pasta

Ingredients: 350 grams of pasta (durum wheat), 300 grams of chicken breast, 80 grams of pitted green olives, two tomatoes, one onion, a clove of garlic, one lemon and the juice of one lemon, olive oil. To prepare the marinade, you need to mix the juice of half a lemon and two tablespoons of olive oil. Add chopped garlic. In the marinade for half an hour, soak the chicken breast, cut into thin pieces. Boil the pasta and sue. Fry the fillets in a pan with olive oil. Mix pasta with chicken, add chopped tomatoes and onions, olives. For refueling

The secret of the popularity of Spanish tapas (appetizers) is well known. Olive oil, garlic, herbs slightly saturate and at the same time whet the appetite. And exotic southern ingredients and pungent Spanish sauces add a unique charm to the appetizers. Pyrenean culinary traditions mixed in this blessed land with the Moorish ones, and with the discovery of the New World, products from the American continent began to be massively used in kitchens.

In addition, it should be remembered that Spain is a multinational country. Andalusia, Catalonia, Galicia and other regions have different culinary traditions. Therefore, there is no single concept of "Spanish salad". However, all these snacks are united by ease of preparation, an abundance of greens and vegetables, and necessarily nourishing ingredients. Indeed, on a hot summer afternoon, lunch is often limited to tapas. Salad, patatas bravas - what else do you need? Maybe a glass of sangria.

Sombrero salad

Take canned bell peppers out of the brine and cut into strips. Add one hundred grams of canned corn and green peas each - also without liquid, of course. Peel the onion and chop it coarsely (you can simply divide it into eight parts). Chop three hundred and fifty grams of ham into cubes. From a bunch of parsley, select a few branches for decoration, finely chop the rest.

We will cover the dish with a leaf of Iceberg lettuce. We put our dish on it in a slide. It is customary to fill the Spanish salad "Sombrero" with "vinaigre" sauce. Combine olive oil, vinegar, salt and black pepper. Let's wait a little before serving. All ingredients in the dish should be soaked in the sauce.

Baked tomato and bacon salad

To begin with, take twelve tomatoes and two cloves of garlic. We will bake them in the oven or on the grill. Cut the tomatoes soaked in garlic spirit into slices. Chop two hundred and fifty grams of bacon into strips. Fry them in a dry frying pan. We will roast fifty grams of pine nuts so that they crunch in the mouth.

Sprinkle the dish with a mixture of lettuce leaves. Put baked tomatoes and bacon on this bed. Sprinkle with pine nuts. This Spanish salad recipe suggests dressing with a sauce made with olive oil (five tablespoons), balsamic vinegar (1 tablespoon) and Dijon mustard (2 tablespoons). And the final touch. Sprinkle the finished salad with goat cheese. It will take about two hundred grams. You can simply crush the cheese with your fingers.

Tongue salad

Rather, it is a winter dish. Pour boiling water over one tongue and cook over low heat for about two hours. Fifteen minutes before cooking, we will salt it. Separately cook three or four potatoes and one large carrot in their uniforms. Peel the tongue and chop it into strips. Cut the potatoes and carrots into cubes. Put two hundred grams of asparagus beans in a frying pan with hot vegetable oil. Pour in a quarter of a glass of boiling water and simmer until the water evaporates. Add spices, fry for another two minutes. Let cool and add to the Spanish salad with tongue. Drain the liquid from a jar of pitted olives. We also add them to the salad, as well as three pickled finely chopped cucumbers. Introduce shredded head of Peking cabbage. Season the dish with mayonnaise and decorate with herbs.

Beef salad

First we make the marinade. Take half a glass of olive oil, pour in a few drops of Tabasco, a couple of tablespoons each of soy sauce and wine vinegar. Put about one hundred grams or a little more beef tenderloin in this mixture. Cook two or three potatoes in their uniforms. Peel and season with a spoonful of olive oil, chopped dill and a little chili.

We tear lettuce leaves with our hands. Free the sweet pepper from seeds, cut into strips. Fill the paprika and lettuce with balsamic sauce. We take the beef out of the marinade, cut into cubes. Fry in a dry frying pan. We begin to fold the Spanish beef salad. First, put the potatoes in a transparent dish. Flatten the layer. Place the beef on the potatoes. Place the salad with bell pepper on top. Decorate the dish with halves of cherry tomatoes.

Ensalada de Mar

Place a handful of croutons on two lettuce leaves. Place on top: chopped one cucumber and several cherry tomatoes. Fry shrimps (50 grams) in vegetable oil with garlic, salt and pepper. After cooling, put on vegetables. Sprinkle the Spanish salad with shrimps with onion and arugula with shredded half rings, season with olive oil.

The Spaniards prepare their food quite simply. It is somewhat reminiscent of Provence or Italy; garlic, olive oil, tomatoes and herbs are also appreciated there. However, oriental and Arab motives are felt here much more strongly.

The north of Spain is known for its fish dishes. This is not surprising, because the Atlantic has always provided huge catches of cod and other fish species. Even in these lands there are majestic apple orchards, famous for their cider.

The Mediterranean coast belongs to Catalonia for the most part, whose cuisine is based on cereals, grapes and olives. In addition, rice, fruits, vegetables and meat play a significant role.

The central regions of Spain have a rather hot climate, and the terrain is quite mountainous. These places can hardly be called an agricultural paradise. Only drought-resistant crops like beans and lentils survive here. That is why lentil and bean salads are popular, including in Madrid.

Andalusia, located in the south of Spain, is famous for its sweet food. Cold gazpacho soup was made here for centuries.

Salads occupy a special place among all Spanish dishes. As a rule, they are bright, juicy, rich. They are prepared from fresh vegetables, herbs, meat or fish. Everything must be seasoned with olive oil or a special sauce. Today we will tell you how to properly prepare Spanish salads.

Avocado salad

Required ingredients for making avocado salad:

• avocado - 1 pc.
• salad tomatoes - 1 pc.
• canned tuna in oil - 1 can
• arugula - 1 bunch
• olive oil - 1 tsp
• sea ​​salt - a pinch
• lemon juice - 1 tsp
• garlic - 1 slice

The avocado needs to be washed and cut in half, then remove the pit and mash the pulp with a fork until puree. Season the prepared avocado puree with salt, pepper, sprinkle with lemon juice, pour 1 tsp. olive oil and crush a clove of garlic there. To mix everything.

Remove the peel from the tomato. To do this, you need to make an incision and lower it into boiling water, remove it after a few seconds and easily clean it. After that, remove the seeds and excess juice, and cut the pulp into small cubes.

Open the jar of tuna, drain the juice and mash the fish with a fork. Place the layer of avocado on a plate, then the tomatoes and tuna. Decorate the finished dish with arugula.

Radish salad

Required ingredients for making radish salad:

• salad tomatoes - 300 g
• radish - 1 pc.
• fresh cucumbers - 1 pc.
• bulb onion - 1 pc.
• fresh parsley - 50 g
• dill - 50 g
• table vinegar - 1 tablespoon
• sunflower oil - 3 tablespoons
• salt, ground black pepper - a pinch

Tomatoes, cucumbers and radishes must first be thoroughly washed and cut into small small pieces.

Peel and chop the onion. Wash the dill and parsley, dry and chop finely. Mix everything in one bowl, season with salt, pepper, sprinkle with vinegar and pour over with sunflower oil.

Salad with tuna

Required ingredients for making tuna salad:

• lettuce - 4 bunches
• canned tuna in olive oil - 2 cans
• tomatoes - 4 pcs.
• pitted black olives - 25 pcs.
• romesco sauce - 1 glass

First, put the lettuce on the dish. After that, open the tuna, mash the fish with a fork and put on lettuce leaves. Wash the tomatoes, cut into small pieces and put on the fish. Then you need to cut the olives into two parts and put them on the top layer. Drizzle with romesco sauce and ready-made salad can be used.

Ham salad

Required ingredients for making ham salad:

• ham - 350 g
• bulgarian pepper - 2 pcs.
• onion - 1 pc.
• pickled corn - 1 can
• pickled green peas - 100 g
• Iceberg salad - 50 g
• table vinegar - 1 tablespoon
• salt - a pinch
• sunflower oil - 70 g
• parsley

Bell peppers are best taken canned. Throw it in a colander, and then cut into cubes. Open the jar with pickled peas and corn, drain the marinade, and put the contents, and the required amount, into a salad bowl.

Peel the small onion and cut into four parts. Cut the ham into small cubes and place in a bowl with the peas and corn. Wash the parsley, dry and chop finely.

Mix all the ingredients of the salad, season with salt, pepper and pour over the dressing. For refueling, you need to combine sunflower oil with vinegar. It is required to decorate the finished salad with parsley sprigs and lettuce leaves.

Bacon salad

Required ingredients for making bacon salad:

• tomatoes - 12 pcs.
• bacon - 300 g
• goat cheese - 200 g
• olive oil - 5 tablespoons
• garlic - 1 slice
• pine nuts - 50 g
• lettuce leaves - 250 g
• Dijon mustard - 2 tablespoons
• balsamic vinegar - 1 tablespoon
• salt - a pinch
• ground black pepper - 0.5 tsp

Tomatoes must be baked in the oven or grilled, but always with garlic. Then cut each into small wedges.

Bacon needs to be cut into small cubes and fried in a dry frying pan. Pine nuts should also be fried in a pan, only separately. Crumble the goat cheese by hand or finely chop it.

To prepare the dressing for this salad, you need to whip the olive oil, Dijon mustard, balsamic vinegar, salt and pepper until smooth.

All prepared salad ingredients must be mixed and poured over with the finished dressing. The salad can be consumed immediately after preparation.

Cabbage salad

Required ingredients for making cabbage salad:

• chicken meat - 200 g
• Chinese cabbage - 100 g
• tomatoes - 2 pcs.
• mayonnaise - 200 g
• soy sauce - 3 tablespoons
• curry - a pinch
• white bread - 200 g
• olive oil - 30 g

Chicken fillet must be cut into small pieces and then pickled. For the marinade, you need to mix mayonnaise, soy sauce and curry. Put the marinated meat in a pan and fry until golden brown.

Wash the tomatoes and cut into small wedges. Chop the Chinese cabbage finely. Use the remaining ingredients to make another sauce (mayonnaise, curry and soy sauce). The bread must be cut into cubes and dried in the oven.

Combine all the ingredients of the salad in layers, sprinkle with crackers and pour over the dressing. The finished salad must be immediately put on the table, until the croutons are softened. If you serve later, it is better to add the croutons just before serving.

Mushroom salad

Required ingredients for making a salad with champignons:

• green olives stuffed with lemon - 1 can
• green lettuce leaves - 150 g
• fresh champignons - 8 pcs.
• feta cheese - 100 g
• olive oil - 2 tablespoons

Cut the mushrooms into wedges and place in a bowl. Open the jar of olives and pour the marinade into the mushrooms. Leave in this state for a while.

Cut the olives into slices. Mash the feta cheese with a fork or chop finely. Wash and dry the lettuce leaves thoroughly, and then tear them into small pieces with your hands.

Strain the mushrooms and mix with the rest of the salad ingredients. Season the prepared salad with olive oil and stir evenly. Can be consumed immediately after preparation.

Banana salad

Required ingredients for making banana salad:

• lettuce leaves - 100 g
• avocado - 2 pcs.
• bananas - 3 pcs.
• olive oil - 3 tablespoons
• pickled corn - 4 tablespoons
• apple cider vinegar - a little
• sea ​​salt - a pinch

Lettuce leaves need to be washed and dried, and then cut into thin strips and put on the bottom of a plate.

Cut the avocado in half and remove the pit. You can stab it with a knife so that the bone can easily come off the pulp. Cut the pulp into cubes. Peel the bananas and cut them also into cubes. Place the bananas and avocados on the lettuce leaves. Top with apple cider vinegar and olive oil. Open the jar of corn, strain and put the required amount of product on top of the salad. This salad is best served freshly prepared.