Salad Andalucia
Transport your taste buds to the sun-drenched coasts of southern Spain with Salad Andalucia, a vibrant and refreshing dish bursting with Mediterranean flavors. This Spanish-inspired salad combines juicy ripe tomatoes, crisp cucumber, sweet red onion, and crunchy green bell pepper, all brought together with the briny tang of Spanish green olives and the savory richness of hard-boiled eggs. Drizzled with a zesty dressing of extra virgin olive oil and red wine vinegar, and finished with a sprinkle of fresh parsley, this salad is as flavorful as it is colorful. Perfect as a light lunch, a side dish, or a refreshing appetizer, Salad Andalucia is a 30-minute wonder that showcases the simplicity and elegance of Andalusian cuisine. Ideal for summer gatherings or weeknight meals, this crowd-pleaser promises to bring a burst of freshness to your table.
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Recipe Information
Ingredients
- 4 medium-sized ripe tomatoes
- 1 large cucumber
- 1 small red onion
- 1 medium-sized green bell pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Spanish green olives
- 2 large hard-boiled eggs
- 2 tablespoons fresh parsley
Instructions
Start by boiling the eggs: place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Remove the eggs, place them in a bowl of cold water, and set aside to cool.
While the eggs cool, wash all the vegetables thoroughly. Dice the tomatoes into bite-sized cubes and place them in a large salad bowl.
Peel the cucumber and slice it into thin half-moons. Add it to the salad bowl with the tomatoes.
Cut the red onion in half, peel, and slice it thinly. Add the sliced onion to the salad bowl.
Deseed the green bell pepper, then dice it into small cubes and combine it with the other vegetables in the bowl.
Slice the green olives into halves and add them to the salad mixture.
Peel the cooled hard-boiled eggs, then dice or slice them into small pieces. Gently add them to the salad, being careful not to crush them.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Finely chop the fresh parsley and sprinkle it over the top of the salad for a burst of color and added flavor.
Serve the Salad Andalucia immediately or chill it in the refrigerator for 15 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 28.7 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
