25 Delicious Spanish Salad Recipes Amazing

Nothing brings the vibrant flavors of Spain to your table quite like a fresh, colorful salad. Whether you’re craving something light and zesty or rich and hearty, our roundup of 25 Delicious Spanish Salad Recipes has something to tantalize your taste buds. Perfect for any occasion, these dishes are a celebration of fresh ingredients and bold flavors. Dive in and discover your new favorite salad today!

Classic Spanish Tomato Salad

Under the warm glow of the kitchen light, there’s something profoundly comforting about preparing a dish that speaks to simplicity and tradition. This Classic Spanish Tomato Salad, with its vibrant colors and fresh flavors, is a testament to the beauty of minimalism in cooking.

Ingredients

• 4 large heirloom tomatoes, sliced 1/4 inch thick
• 1/2 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn

Instructions

1. Arrange the tomato slices on a large serving platter in a single layer, slightly overlapping for visual appeal.
2. In a small bowl, whisk together the extra-virgin olive oil and sherry vinegar until emulsified.
3. Drizzle the dressing evenly over the tomatoes, ensuring each slice is lightly coated.
4. Sprinkle the flaky sea salt and freshly ground black pepper over the tomatoes, adjusting the amounts to suit your preference.
5. Scatter the thinly sliced red onion and torn basil leaves over the top for added flavor and color.
6. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together.

Vibrant and juicy, this salad offers a delightful contrast between the sweetness of the tomatoes and the sharpness of the red onion. Serve it alongside crusty bread to soak up the dressing, or as a refreshing side to grilled meats for a complete meal.

Andalusian Gazpacho Salad

Falling into the rhythm of summer, there’s a dish that captures the essence of sun-drenched afternoons and the simplicity of garden-fresh ingredients. It’s a celebration of textures and temperatures, a harmony of crisp and cool that feels like a gentle breeze on a warm day.

Ingredients

• 2 lbs ripe heirloom tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and diced
• 1 red bell pepper, seeded and finely chopped
• 1 small red onion, finely minced
• 2 cloves garlic, pressed
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup filtered water, chilled
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. In a large mixing bowl, combine the chopped tomatoes, diced cucumber, chopped red bell pepper, and minced red onion.
2. Add the pressed garlic to the bowl, ensuring it’s evenly distributed among the vegetables.
3. Drizzle the extra-virgin olive oil and sherry vinegar over the vegetable mixture, then sprinkle with sea salt and freshly ground black pepper.
4. Gently toss the ingredients together until all pieces are lightly coated with the dressing.
5. Pour the chilled filtered water over the salad and stir once more to incorporate.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
7. Before serving, garnish with chiffonade of fresh basil leaves for a burst of color and aroma.

Perfectly chilled, this salad offers a refreshing crunch with each bite, the sherry vinegar lending a subtle sharpness that balances the sweetness of the tomatoes. Serve it in hollowed-out tomatoes for an elegant presentation that highlights its rustic charm.

Spanish Orange and Olive Salad

Just as the morning sun casts a golden hue over the fields, this Spanish Orange and Olive Salad brings a bright, refreshing start to any meal. Its simplicity belies the depth of flavors, a testament to the beauty of combining just a few quality ingredients.

Ingredients

• 2 large navel oranges, peeled and sliced into 1/4-inch rounds
• 1/2 cup pitted green olives, preferably Manzanilla, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp fine sea salt
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh mint leaves, roughly torn

Instructions

1. Arrange the orange slices in a single layer on a large serving platter, slightly overlapping for visual appeal.
2. Scatter the halved green olives evenly over the oranges, ensuring each bite will have a balance of flavors.
3. In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar, smoked paprika, and fine sea salt until emulsified.
4. Drizzle the dressing over the oranges and olives, using the back of a spoon to spread it gently if necessary.
5. Garnish with thinly sliced red onion and roughly torn fresh mint leaves for a burst of color and freshness.
6. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together beautifully.

Refreshingly vibrant, the salad offers a delightful contrast between the sweet oranges and briny olives, with a smoky undertone from the paprika. Serve it alongside grilled fish or as part of a tapas spread to elevate the dining experience.

Catalan Spinach Salad

Venturing into the heart of Catalan cuisine reveals a dish that whispers the essence of simplicity and depth, a salad that marries the earthiness of spinach with the bright notes of traditional flavors. It’s a reflection of quiet moments, of meals that speak softly yet leave a lasting impression.

Ingredients

• 1 lb fresh spinach leaves, thoroughly washed and dried
• 1/2 cup golden raisins
• 1/4 cup pine nuts, lightly toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 oz Manchego cheese, shaved

Instructions

1. In a large mixing bowl, combine the spinach leaves, golden raisins, and toasted pine nuts.
2. In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, sea salt, and freshly ground black pepper until emulsified.
3. Drizzle the dressing over the spinach mixture and toss gently to coat each leaf evenly, ensuring not to bruise the spinach.
4. Let the salad sit for 5 minutes to allow the flavors to meld together, a tip that enhances the overall taste profile.
5. Transfer the salad to a serving platter and top with shaved Manchego cheese, using a vegetable peeler for thin, elegant shavings.
6. Serve immediately, as the spinach wilts quickly under the dressing, a crucial tip for maintaining the perfect texture.

Momentarily, the salad presents a harmonious blend of textures—the crispness of fresh spinach, the chewiness of raisins, and the crunch of pine nuts. The sherry vinegar adds a subtle sharpness, balanced by the creamy, nutty Manchego, inviting you to explore each bite slowly, savoring the layers of flavor.

Spanish Tuna and Bean Salad

Wandering through the flavors of the Mediterranean, this Spanish Tuna and Bean Salad brings a simple yet profound delight to the table, blending the rustic with the refined in a dish that speaks to both comfort and elegance.

Ingredients

• 1 can (15 oz) of cannellini beans, drained and rinsed
• 2 cans (5 oz each) of oil-packed tuna, drained
• 1/4 cup of extra-virgin olive oil
• 2 tbsp of sherry vinegar
• 1/2 cup of finely diced red onion
• 1/4 cup of chopped fresh parsley
• 1 tsp of smoked paprika
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the cannellini beans and drained tuna, being careful not to break the tuna into too small pieces.
2. In a small bowl, whisk together the extra-virgin olive oil and sherry vinegar until emulsified.
3. Add the diced red onion, chopped fresh parsley, smoked paprika, sea salt, and freshly ground black pepper to the dressing, whisking to incorporate.
4. Pour the dressing over the bean and tuna mixture, folding gently with a rubber spatula to ensure even coating without crushing the beans.
5. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld, stirring once halfway through.
6. Before serving, give the salad a final gentle toss and adjust the seasoning with additional salt and pepper if necessary.

Silky beans and flaky tuna come together in a harmony of textures, while the smoked paprika adds a whisper of warmth. Serve this salad atop a slice of crusty bread for a hearty open-faced sandwich, or alongside grilled vegetables for a lighter meal.

Madrid Style Cod Salad

Sometimes, the simplest dishes carry the weight of tradition and the warmth of distant places, like this Madrid-style cod salad, a testament to the beauty of minimalism in cooking.

Ingredients

• 1 lb salt cod, soaked for 24 hours, water changed 3 times
• 2 cups extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp smoked paprika
• 2 tbsp sherry vinegar
• 1/2 cup pitted green olives, halved
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 tsp freshly ground black pepper

Instructions

1. Drain the soaked cod and pat dry with paper towels. Cut into 1-inch pieces.
2. In a medium skillet over low heat, warm the olive oil. Add the garlic slices and cook until golden, about 2 minutes, stirring occasionally to prevent burning.
3. Remove the skillet from heat and stir in the smoked paprika, allowing the residual heat to bloom the spice, about 30 seconds.
4. Return the skillet to low heat and add the cod pieces. Gently poach in the oil until the cod is opaque and flakes easily, about 8 minutes.
5. Remove the skillet from heat and let the cod cool in the oil for 10 minutes, then transfer to a mixing bowl.
6. Add the sherry vinegar, green olives, parsley, and black pepper to the bowl. Toss gently to combine, ensuring the cod remains intact.
7. Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld.

Here, the cod is tender yet firm, its richness balanced by the sharpness of the vinegar and the briny olives. Serve it atop toasted rustic bread or alongside a crisp, green salad for a contrast in textures.

Spanish Lentil Salad

Venturing into the heart of Spanish cuisine reveals a dish that marries simplicity with depth, a lentil salad that whispers of rustic kitchens and sun-drenched fields. This recipe, a humble yet vibrant celebration of textures and flavors, invites you to pause and savor each bite, much like the slow, reflective pace of a journal entry penned in solitude.

Ingredients

• 1 cup French green lentils, rinsed and drained
• 2 cups water
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 small red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup flat-leaf parsley, finely chopped
• 1/4 cup pitted Kalamata olives, sliced
• 2 oz Manchego cheese, diced

Instructions

1. In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil over high heat, then reduce to a simmer, covering partially. Cook for 20-25 minutes, until lentils are tender but not mushy.
2. Drain the lentils, discard the bay leaf, and transfer to a large bowl. While still warm, season with sea salt, stirring gently to incorporate.
3. In a small bowl, whisk together the olive oil and sherry vinegar until emulsified. Pour over the lentils, tossing lightly to coat.
4. Add the diced red onion, halved cherry tomatoes, chopped parsley, sliced olives, and diced Manchego cheese to the bowl with the lentils. Fold the ingredients together with care to maintain the integrity of each component.
5. Let the salad sit at room temperature for 10 minutes before serving, allowing the flavors to meld beautifully.

Perfectly balanced, this salad offers a delightful contrast between the earthy lentils and the bright acidity of the sherry vinegar, with bursts of sweetness from the tomatoes and a salty tang from the olives. Serve it atop a slice of crusty bread for a textural surprise, or alongside grilled fish to complement its Mediterranean roots.

Valencian Orange and Fennel Salad

On a quiet morning like this, when the light filters through the kitchen window just so, I find myself drawn to dishes that speak of simplicity and brightness. The Valencian Orange and Fennel Salad is just that—a celebration of crisp textures and vibrant flavors, perfect for savoring slowly.

Ingredients

• 2 large Valencian oranges, peeled and sliced into 1/4-inch rounds
• 1 medium fennel bulb, thinly shaved on a mandoline
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup pitted Castelvetrano olives, halved
• 2 tbsp fresh mint leaves, torn

Instructions

1. Arrange the orange slices in a single layer on a large serving platter, slightly overlapping for visual appeal.
2. Scatter the shaved fennel evenly over the oranges, ensuring each bite will have a bit of both.
3. In a small bowl, whisk together the olive oil and lemon juice until emulsified. Drizzle this dressing over the oranges and fennel with a gentle hand.
4. Season the salad with flaky sea salt and freshly cracked black pepper, adjusting the amounts to highlight the natural sweetness of the oranges.
5. Garnish with the halved Castelvetrano olives and torn mint leaves, distributing them evenly for bursts of flavor and color.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld slightly, enhancing the overall taste.

Each forkful of this salad offers a delightful contrast between the juicy oranges and the crisp fennel, with the olives adding a briny depth. Serve it alongside grilled fish or as part of a Mediterranean-inspired brunch for a touch of elegance.

Spanish Chickpea and Spinach Salad

Lingering in the quiet of the morning, I find myself drawn to the simplicity and depth of flavors in a dish that feels both nourishing and indulgent. This Spanish Chickpea and Spinach Salad is a testament to the beauty of combining humble ingredients with thoughtful technique.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 4 cups fresh baby spinach, thoroughly washed
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup thinly sliced red onion

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, sherry vinegar, smoked paprika, ground cumin, sea salt, and freshly ground black pepper until emulsified.
2. Add the minced garlic and thinly sliced red onion to the dressing, stirring gently to combine and let sit for 5 minutes to soften the sharpness of the onion.
3. Gently fold in the cooked chickpeas, ensuring they are evenly coated with the dressing. Allow the mixture to marinate at room temperature for 15 minutes, stirring occasionally.
4. Just before serving, add the fresh baby spinach to the bowl, tossing lightly to combine without wilting the leaves. Tip: For the best texture, add the spinach at the last moment to maintain its crispness.
5. Transfer the salad to a serving dish, drizzling any remaining dressing from the bowl over the top. Tip: A final sprinkle of smoked paprika can add a visually appealing touch and a burst of flavor.
6. Serve immediately, ensuring each portion has a generous amount of chickpeas and spinach. Tip: For an extra layer of texture, consider topping with toasted almond slices or crumbled feta cheese.

Offering a delightful contrast between the creamy chickpeas and the crisp spinach, this salad is a celebration of textures and flavors. The smokiness of the paprika and the tang of the sherry vinegar create a harmonious balance, making it a perfect dish for a light lunch or as a vibrant side.

Basque Piperade Salad

Yesterday, as the golden hues of sunset painted the kitchen, I found myself drawn to the vibrant colors and rustic charm of a dish that feels like a warm embrace. This Basque Piperade Salad, with its melody of peppers and onions, whispers stories of sun-drenched fields and leisurely meals shared among friends.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 red bell peppers, seeded and julienned
• 2 green bell peppers, seeded and julienned
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced yellow onion to the skillet, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Incorporate the julienned red and green bell peppers, stirring occasionally until they soften and their edges begin to char, about 8 minutes.
4. Stir in the minced garlic, smoked paprika, and sea salt, cooking for an additional minute until fragrant.
5. Create four wells in the vegetable mixture and pour the lightly beaten eggs into each well. Cover the skillet and cook on low heat until the eggs are just set, about 4 minutes.
6. Sprinkle the finely chopped flat-leaf parsley over the top before serving.

Lightly toss the salad to distribute the flavors evenly, ensuring each forkful is a harmonious blend of smoky sweetness and herbal freshness. The eggs, softly set, add a creamy contrast to the crisp-tender vegetables, making this dish a versatile centerpiece for brunch or a light supper.

Spanish Roasted Pepper Salad

Zestfully embracing the warmth of summer, this Spanish Roasted Pepper Salad is a vibrant tapestry of flavors, each bite a whisper of the Mediterranean sun. It’s a dish that invites you to slow down, to savor the simplicity and the depth of its ingredients.

Ingredients

• 4 large red bell peppers, halved and seeded
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1 clove garlic, minced
• 1 tbsp sherry vinegar
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the bell pepper halves on the prepared baking sheet, cut side down. Drizzle with 1 tbsp of extra-virgin olive oil, ensuring each half is lightly coated.
3. Roast in the preheated oven for 25-30 minutes, or until the skins are blistered and charred in spots. Tip: For even roasting, rotate the baking sheet halfway through.
4. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins. Tip: Steaming makes peeling the peppers easier and preserves their tender flesh.
5. Peel the peppers and slice them into thin strips. Tip: Use a sharp knife for clean cuts and to maintain the peppers’ integrity.
6. In a small bowl, whisk together the remaining 1 tbsp of extra-virgin olive oil, smoked paprika, sea salt, minced garlic, and sherry vinegar.
7. Toss the pepper strips with the dressing and sprinkle with fresh parsley. Serve at room temperature to allow the flavors to meld beautifully.

Finished with a flourish, this salad boasts a silky texture and a smoky sweetness, punctuated by the sharpness of sherry vinegar. Consider serving it atop crusty bread or alongside grilled fish for a meal that sings of summer.

Galician Octopus Salad

Dappled sunlight filters through the kitchen window as I ponder the simplicity and depth of flavors in a dish that speaks to the soul. Galician Octopus Salad, with its tender bites and vibrant accompaniments, is a testament to the beauty of minimalism in cooking.

Ingredients

• 1 lb Galician octopus, cleaned and tentacles separated
• 1/4 cup extra-virgin olive oil
• 2 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 cup Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/4 cup red onion, finely julienned
• 2 tbsp sherry vinegar
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the octopus tentacles and reduce heat to a gentle simmer. Cook for 40 minutes, or until the octopus is tender when pierced with a fork.
2. While the octopus cooks, preheat your oven to 400°F. Toss the diced potatoes with 1 tbsp of olive oil and a pinch of sea salt. Roast for 20 minutes, or until golden and crispy.
3. Once the octopus is cooked, remove it from the water and let it cool slightly. Cut the tentacles into 1-inch pieces.
4. In a large mixing bowl, combine the octopus pieces, roasted potatoes, red onion, and parsley. Drizzle with the remaining olive oil and sherry vinegar, then sprinkle with smoked paprika and sea salt. Gently toss to combine.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

How the tender octopus contrasts with the crisp potatoes, while the smoky paprika and sharp sherry vinegar dance on the palate, is nothing short of magical. Serve this salad atop a slice of crusty bread for a textural delight, or alongside a crisp white wine to elevate the experience.

Spanish Potato and Egg Salad

Kindly imagine a dish that brings together the humble potato and the simplicity of eggs, transformed into a salad that whispers of Spanish summers. This Spanish Potato and Egg Salad is a testament to the beauty of combining basic ingredients with care and intention, resulting in a dish that’s both comforting and elegantly simple.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 small red onion, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender, about 8-10 minutes. Tip: Test the potatoes with a fork; they should offer slight resistance.
2. While the potatoes cook, heat a non-stick skillet over medium heat. Add the lightly beaten eggs and cook, stirring gently, until softly scrambled, about 3-4 minutes. Remove from heat and set aside.
3. Drain the potatoes and let them cool slightly in a large mixing bowl. Tip: Allowing the potatoes to cool for 5 minutes helps them absorb the dressing better.
4. In a small bowl, whisk together the olive oil, sherry vinegar, minced red onion, parsley, smoked paprika, sea salt, and black pepper to create the dressing.
5. Pour the dressing over the slightly cooled potatoes and gently toss to coat. Fold in the scrambled eggs carefully to avoid breaking them up too much. Tip: Folding in the eggs at the end ensures they remain distinct and add texture.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Unassuming yet vibrant, this salad offers a delightful contrast between the creamy potatoes and the fluffy eggs, with a dressing that brings a bright acidity and smoky depth. Serve it atop a bed of greens for a light lunch, or as a side to grilled meats for a more substantial meal.

Murcian Tomato and Tuna Salad

Perhaps it’s the simplicity of this dish that makes it so comforting, a humble yet vibrant salad that whispers of summer’s bounty and the sea’s generosity. It’s a dish that doesn’t rush you, inviting you to savor each step and each bite with equal mindfulness.

Ingredients

• 2 cups heirloom cherry tomatoes, halved
• 1/2 cup high-quality olive oil-packed tuna, drained
• 1/4 cup thinly sliced red onion
• 2 tbsp capers, rinsed and drained
• 1 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large mixing bowl, gently combine the halved heirloom cherry tomatoes and the olive oil-packed tuna, being careful not to break up the tuna too much.
2. Add the thinly sliced red onion and rinsed capers to the bowl, distributing them evenly among the tomatoes and tuna.
3. In a small bowl, whisk together the sherry vinegar and extra-virgin olive oil until emulsified, then drizzle over the salad.
4. Sprinkle the flaky sea salt and freshly ground black pepper over the salad, then toss lightly to combine, ensuring the dressing coats all ingredients evenly.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld, a crucial step for depth of flavor.
6. Just before serving, scatter the torn fresh basil leaves over the top for a burst of color and aroma.

Delightfully, the salad presents a harmony of textures—the juiciness of the tomatoes, the firmness of the tuna, and the crispness of the onions. Serve it atop a slice of crusty artisan bread for a more substantial meal, or enjoy it as is, a testament to the beauty of simplicity.

Spanish Avocado and Shrimp Salad

Zesty mornings call for dishes that awaken the senses gently, much like the first light of dawn. This Spanish Avocado and Shrimp Salad is a harmonious blend of creamy textures and vibrant flavors, perfect for savoring slowly.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 ripe Hass avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the shrimp with 1 tbsp of olive oil, smoked paprika, sea salt, and black pepper. Toss gently to coat evenly.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Remove from heat and let cool slightly.
3. In a large serving bowl, whisk together the remaining olive oil and lime juice to create the dressing.
4. Add the diced avocados, halved cherry tomatoes, chopped red onion, and cilantro to the bowl with the dressing. Gently toss to combine.
5. Add the slightly cooled shrimp to the salad and toss lightly to avoid crushing the avocados.
6. Season with additional sea salt and black pepper if needed, and serve immediately.

Silky avocados and succulent shrimp create a melody of textures, while the lime dressing adds a bright finish. For an elegant touch, serve on a bed of butter lettuce or alongside crusty artisan bread.

Castilian Garlic Soup Salad

Amidst the quiet hum of the morning, there’s something profoundly comforting about preparing a dish that carries the whispers of tradition and the warmth of home. Castilian Garlic Soup Salad, with its rustic charm and simple elegance, is just that—a humble yet deeply flavorful creation that invites you to slow down and savor each step.

Ingredients

• 4 cups day-old rustic bread, torn into 1-inch pieces
• 4 large cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• 4 cups homemade chicken stock, kept warm
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp sherry vinegar
• 1/2 cup thinly sliced serrano ham
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large skillet over medium-low heat, warm the olive oil. Add the garlic slices and cook gently until golden, about 3 minutes, stirring occasionally to prevent burning.
2. Increase the heat to medium and add the torn bread pieces to the skillet. Toast lightly, stirring frequently, until the bread is crisp and has absorbed the garlic-infused oil, about 5 minutes.
3. Slowly pour in the warm chicken stock, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the bread to soften and the flavors to meld.
4. Reduce the heat to low. Gradually add the beaten eggs in a steady stream, stirring constantly to create thin ribbons of cooked egg throughout the soup.
5. Stir in the smoked paprika, sea salt, and black pepper. Cook for an additional 2 minutes to allow the spices to infuse the soup.
6. Remove the skillet from the heat and drizzle with sherry vinegar. Let the soup rest for 5 minutes to develop the flavors.
7. Divide the soup among bowls. Top each serving with slices of serrano ham and a sprinkle of fresh parsley.

Velvety textures and a harmonious blend of smoky, tangy, and savory notes make this soup salad a standout. For an extra touch of elegance, serve it with a side of marinated olives or a crisp, green salad.

Spanish Beet and Goat Cheese Salad

Zephyrs of summer breeze remind me of the simplicity and elegance found in a dish that balances earthy sweetness with creamy tang. Today, I’m drawn to the quiet harmony of beets and goat cheese, a pairing that speaks volumes in its subtlety.

Ingredients

• 2 medium red beets, roasted and peeled, cut into 1/2-inch cubes
• 4 oz fresh goat cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 cups baby arugula
• 1/4 cup toasted walnuts, roughly chopped

Instructions

1. Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 50 minutes, or until tender when pierced with a fork.
2. Allow beets to cool slightly, then peel under running water using your fingers; the skins should slip off easily. Cut into 1/2-inch cubes.
3. In a small bowl, whisk together olive oil, sherry vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
4. In a large mixing bowl, gently toss the arugula with half of the dressing until lightly coated.
5. Arrange the dressed arugula on a serving platter, then scatter the roasted beet cubes and crumbled goat cheese over the top.
6. Drizzle the remaining dressing over the salad, then garnish with toasted walnuts.
7. Serve immediately, ensuring each plate gets an even distribution of beets, cheese, and walnuts.

This salad offers a delightful contrast between the tender, sweet beets and the crisp, peppery arugula, with the goat cheese adding a creamy counterpoint. Try serving it alongside a chilled glass of rosé for a truly summery experience.

Andalusian Bread Salad

Dappled sunlight filters through the kitchen window as I ponder the simple yet profound pleasures of Andalusian Bread Salad, a dish that whispers of sun-soaked fields and the rustic charm of southern Spain.

Ingredients

• 4 cups day-old artisan bread, torn into 1-inch pieces
• 1/2 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 large heirloom tomato, diced
• 1/2 cup cucumber, peeled and diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp capers, drained
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup flat-leaf parsley, roughly chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F. Arrange the torn bread pieces on a baking sheet in a single layer. Toast for 10 minutes, or until golden and crisp, stirring halfway through for even browning.
2. In a small bowl, whisk together the olive oil, sherry vinegar, minced garlic, smoked paprika, and ground cumin until emulsified. Season lightly with sea salt and black pepper.
3. In a large mixing bowl, combine the toasted bread, diced tomato, cucumber, red onion, capers, and Kalamata olives. Drizzle the dressing over the salad and toss gently to coat, allowing the bread to absorb the flavors.
4. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: For deeper flavor, cover and refrigerate for up to 2 hours before serving.
5. Just before serving, sprinkle the chopped parsley over the salad and give it one final gentle toss. Tip: The parsley adds a fresh, vibrant contrast to the rich, smoky flavors.
6. Serve the salad at room temperature to appreciate the full spectrum of textures and tastes. Tip: Accompany with a crisp, dry white wine to complement the salad’s Mediterranean essence.

A symphony of textures awaits in every bite, from the crispness of the bread to the juicy burst of tomato, all harmonized by the smoky depth of paprika. Consider serving it atop a platter with grilled fish or as a standalone dish under the stars, where its flavors can truly shine.

Spanish Cucumber and Yogurt Salad

Remembering the quiet hum of a summer afternoon, this salad brings a refreshing pause to the day’s heat, a blend of crisp and creamy that feels like a gentle breeze through the kitchen.

Ingredients

• 1 large English cucumber, thinly sliced
• 1 cup whole milk Greek yogurt
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh dill
• 1/2 tsp smoked paprika

Instructions

1. In a large mixing bowl, combine the thinly sliced English cucumber and whole milk Greek yogurt, gently folding to coat each slice without breaking them.
2. Drizzle the extra virgin olive oil and fresh lemon juice over the mixture, using a spatula to evenly distribute the liquids.
3. Sprinkle the sea salt and freshly ground black pepper across the top, then add the finely chopped fresh dill, folding gently to incorporate.
4. Transfer the salad to a serving dish, ensuring the cucumber slices are evenly arranged for presentation.
5. Lightly dust the smoked paprika over the top as a final touch, creating a subtle contrast in color and flavor.

Each bite offers a crisp crunch from the cucumber, softened by the creamy yogurt, while the smoked paprika adds a whisper of warmth. Serve it alongside grilled fish or as a standalone dish, its simplicity a canvas for the day’s reflections.

Asturian Bean Salad

Evenings like these call for something simple yet profound, a dish that carries the essence of tradition and the freshness of the present. Asturian Bean Salad, with its humble beginnings and vibrant flavors, is just that—a testament to the beauty of simplicity.

Ingredients

• 2 cups dried Asturian white beans, soaked overnight
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 small red onion, finely diced
• 1/2 cup flat-leaf parsley, roughly chopped
• 1 tsp smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Drain the soaked Asturian white beans and rinse under cold water. Transfer to a large pot and cover with 2 inches of water.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the beans for 45 minutes to 1 hour, or until tender but not mushy. Tip: Skim off any foam that rises to the surface during cooking for clearer broth.
3. While the beans cook, whisk together the extra-virgin olive oil and sherry vinegar in a small bowl to create the dressing. Season with sea salt and freshly ground black pepper to taste.
4. Once the beans are cooked, drain them and let them cool slightly. Transfer to a large mixing bowl.
5. Add the finely diced red onion, roughly chopped flat-leaf parsley, and smoked paprika to the bowl with the beans. Pour the dressing over the salad and gently toss to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Adjust the seasoning with additional sea salt and freshly ground black pepper if necessary. Tip: For an extra layer of flavor, add a pinch of flaky sea salt just before serving.

Crunchy yet tender, the Asturian Bean Salad is a dance of textures and tastes—smoky, tangy, and fresh. Serve it atop a slice of crusty bread or alongside grilled fish for a meal that feels both rustic and refined.

Spanish Carrot and Orange Salad

How often do we overlook the simple pleasures, like the crisp bite of a fresh carrot or the sweet tang of an orange? Today, let’s embrace these humble ingredients in a dish that sings with brightness and vitality.

Ingredients

• 4 large carrots, peeled and julienned
• 2 navel oranges, supremed with juice reserved
• 1/4 cup extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 1/4 cup toasted almonds, roughly chopped
• 2 tbsp fresh mint leaves, finely chopped

Instructions

1. In a large mixing bowl, combine the julienned carrots and supremed oranges, gently tossing to mix.
2. In a small bowl, whisk together the reserved orange juice, extra-virgin olive oil, sherry vinegar, smoked paprika, and ground cumin until emulsified.
3. Drizzle the dressing over the carrot and orange mixture, tossing gently to ensure even coating. Season with sea salt and freshly cracked black pepper to taste.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
5. Just before serving, sprinkle the toasted almonds and chopped mint over the salad for added texture and freshness.

With each forkful, the salad offers a delightful contrast between the crunchy carrots and the soft, juicy oranges, while the almonds provide a satisfying bite. The mint adds a refreshing finish, making it a perfect side for grilled fish or a standalone light lunch on a warm day.

Balearic Island Salad

On a quiet morning like this, the thought of a Balearic Island Salad brings a sense of calm and a whisper of Mediterranean breezes. It’s a dish that speaks of simplicity and the joy of fresh, vibrant ingredients coming together in perfect harmony.

Ingredients

• 2 cups heirloom cherry tomatoes, halved
• 1 cup Persian cucumbers, thinly sliced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. In a large mixing bowl, combine the heirloom cherry tomatoes and Persian cucumbers.
2. Add the Kalamata olives to the bowl, distributing them evenly among the tomatoes and cucumbers.
3. In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
4. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
5. Sprinkle the crumbled feta cheese and fresh mint leaves over the top of the salad.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The texture of this salad is a delightful contrast between the crisp cucumbers and the juicy tomatoes, while the feta adds a creamy richness. The mint brings a refreshing note that makes it perfect for a summer day. Try serving it alongside grilled fish or as a standalone light lunch with a slice of crusty bread.

Spanish Radish and Anchovy Salad

Perhaps it’s the simplicity of this dish that makes it so profound, a humble combination of flavors that speaks volumes on a quiet evening. The crispness of radishes, the umami depth of anchovies, and the bright acidity of a well-balanced dressing come together in a dance of textures and tastes.

Ingredients

• 1 bunch of fresh radishes, thinly sliced
• 8 high-quality anchovy fillets in olive oil, drained
• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley leaves, finely chopped

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, Dijon mustard, sea salt, and a generous grind of black pepper until emulsified.
2. Arrange the thinly sliced radishes on a serving platter, slightly overlapping for visual appeal.
3. Drape the anchovy fillets over the radishes, distributing them evenly across the platter.
4. Drizzle the dressing over the radishes and anchovies, ensuring each piece is lightly coated.
5. Sprinkle the finely chopped parsley over the top for a fresh, herbal note.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Might you find the contrast between the peppery radishes and the salty anchovies unexpectedly harmonious. The salad offers a crisp bite followed by a smooth, rich finish, perfect alongside a crusty loaf of bread or as a vibrant starter to a leisurely meal.

Rioja Style Grape and Walnut Salad

Lingering over the simplicity of summer’s bounty, this Rioja Style Grape and Walnut Salad captures the essence of leisurely afternoons. It’s a dish that whispers of sun-drenched vineyards and the quiet crunch of autumn leaves underfoot.

Ingredients

• 2 cups seedless red grapes, halved
• 1 cup walnuts, toasted and roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed baby greens
• 1/2 cup Manchego cheese, shaved

Instructions

1. Preheat your oven to 350°F. Spread the walnuts evenly on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Let cool before roughly chopping.
2. In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
3. In a large salad bowl, combine the mixed baby greens, halved grapes, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Garnish with shaved Manchego cheese just before serving.

Here, the juxtaposition of juicy grapes against the earthy crunch of walnuts creates a symphony of textures. Serve this salad on a rustic wooden platter for an authentic Rioja touch, letting the flavors transport you to the Spanish countryside.

Spanish Endive and Blue Cheese Salad

On a quiet afternoon, when the light slants just so through the kitchen window, there’s a particular kind of salad that feels like a whisper of elegance amidst the chaos of daily life. This Spanish Endive and Blue Cheese Salad is one such dish, a harmonious blend of crisp bitterness and creamy tang that dances lightly on the palate.

Ingredients

• 2 large Belgian endives, trimmed and leaves separated
• 1/2 cup crumbled premium blue cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, fine sea salt, and freshly ground black pepper until emulsified.
2. Gently add the Belgian endive leaves to the bowl, tossing them with the dressing until each leaf is lightly coated. Tip: Handle the endive leaves carefully to prevent bruising.
3. Arrange the dressed endive leaves on a serving platter, creating a loose, inviting nest.
4. Evenly distribute the crumbled premium blue cheese and toasted walnuts over the arranged endive leaves. Tip: For an enhanced flavor, let the salad sit for 5 minutes before serving to allow the cheese to slightly soften.
5. Serve immediately. Tip: For a visually striking presentation, drizzle a small amount of additional aged balsamic vinegar around the plate’s edge.

How the crispness of the endive contrasts with the creamy blue cheese is nothing short of magical, while the toasted walnuts add a delightful crunch. Consider serving this salad as a starter to a leisurely dinner, where its understated elegance can truly shine.

Conclusion

Ready to spice up your meal routine? Our roundup of 25 Delicious Spanish Salad Recipes offers a treasure trove of vibrant, healthy options that are as easy to make as they are to love. Dive into these flavorsome dishes, share your top picks in the comments, and don’t forget to pin your favorites on Pinterest for a taste of Spain anytime!