Ensalada Mixta is a classic Spanish mixed salad made with crisp lettuce, juicy tomatoes, tuna, hard-boiled eggs, olives, and other fresh vegetables. Simple, colorful, and refreshing, this everyday Spanish salad is commonly served as a light starter, side dish, or easy lunch.

The beauty of Ensalada Mixta is its flexibility. Fresh vegetables are combined with protein-rich tuna and eggs, then finished with a simple dressing of extra virgin olive oil and vinegar. It is quick to prepare, naturally satisfying, and pairs beautifully with many traditional Spanish meals.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Rest Time: 5 minutes

Total Time: 35 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Fresh and colorful.
• Quick and easy to prepare.
• Packed with vegetables and protein.
• Light but satisfying.
• Perfect for lunch or dinner.
• Pairs with almost any Spanish meal.
• Great for warm-weather dining.
• Easy to customize.

How to Make Ensalada Mixta

1. Prepare the Eggs

Place the eggs in a saucepan, cover with water, and bring to a gentle boil. Cook for about 9–10 minutes, then cool them in cold water. Peel and slice.

2. Prepare the Vegetables

Wash and dry the lettuce, tomatoes, cucumber, and onion thoroughly. Tear the lettuce into bite-sized pieces and slice the remaining vegetables.

3. Prepare the Tuna

Drain the canned tuna well and break it into large flakes with a fork.

4. Assemble the Salad

Arrange the lettuce in a large serving bowl or platter. Add the tomato, cucumber, onion, roasted red pepper, tuna, olives, and sliced eggs.

5. Make the Dressing

Whisk together extra virgin olive oil, sherry vinegar, salt, and black pepper until well combined.

6. Dress and Serve

Drizzle the dressing over the salad just before serving. Toss gently or leave the ingredients arranged in layers for a traditional presentation.

Tips for Perfect Ensalada Mixta

• Use very fresh vegetables for the best flavor.
• Dry the lettuce thoroughly so the dressing does not become watery.
• Choose good-quality olive oil.
• Drain the tuna well before adding it.
• Add the dressing immediately before serving.
• Keep the vegetables chilled for a more refreshing salad.
• Use firm tomatoes so they hold their shape.

Delicious Recipe Variations

Ensalada Mixta with Potatoes

Add boiled potato cubes for a more filling version.

Mediterranean Mixed Salad

Add green beans, corn, or roasted red peppers for extra color and texture.

Anchovy Ensalada Mixta

Add a few anchovy fillets for a stronger savory flavor.

Vegetarian Ensalada Mixta

Omit the tuna and add chickpeas or extra boiled eggs for protein.

What to Serve with Ensalada Mixta

• Spanish tortilla
• Pollo al Ajillo
• Gambas al Ajillo
• Grilled fish
• Roast chicken
• Crusty Spanish bread
• Patatas bravas
• Spanish croquettes

How to Store Leftover Ensalada Mixta

For the best texture, store the salad and dressing separately.

Place the undressed salad in an airtight container and refrigerate for up to 2 days.

Keep sliced eggs and tuna refrigerated as well, and add the dressing only when ready to serve.

Can Ensalada Mixta Be Frozen?

No. Freezing is not recommended because lettuce, tomatoes, cucumber, and other fresh vegetables become watery and lose their crisp texture after thawing.