Ensalada Mixta is a Spanish mixed salad built on romaine, tomatoes, cucumber, olives, artichoke hearts, and capers, all tossed in a simple garlic-mustard vinaigrette. It takes 20 minutes, no cooking required, and the whole thing comes together in two bowls. That alone makes it worth keeping in regular rotation.
Smart swaps
- Artichoke hearts: These come in a jar and live in the pantry — grab them near the olives at most grocery stores. If your family finds them too tangy, water-packed canned artichokes are milder and work fine.
- Capers: Small, briny, and sold in a jar near the pickles. If anyone at the table is sensitive to strong flavors, start with just one tablespoon instead of two.
- Black olives: Canned pitted black olives are perfectly fine here and much easier than wrestling with whole ones. Kalamata olives work too but have a sharper flavor.
- Red onion: Raw red onion can be a dealbreaker for some eaters. Soak the slices in cold water for 10 minutes before adding them — it takes the edge off without losing the flavor entirely.
- Heirloom tomatoes: Any ripe tomato works. Cherry tomatoes halved are a good call if you want smaller, tidier bites.
Before you start
The one thing that actually matters here is drying the lettuce and vegetables thoroughly before you dress the salad. Water clinging to the romaine will dilute the vinaigrette and leave you with a watery bowl at the bottom — not great. Give the lettuce a good spin in a salad spinner or pat it dry with a clean kitchen towel. The same goes for the cucumber slices; if yours are especially watery, lay them on a paper towel for a few minutes first. The vinaigrette emulsifies quickly — just whisk steadily for about 30 seconds until it looks uniform and slightly thickened. Skip the garnish — not worth the extra dish.
If something goes sideways
- The vinaigrette separates immediately: This usually means the mustard ratio is off or it wasn’t whisked long enough. Add a tiny extra squeeze of Dijon and whisk again — mustard is what holds the oil and vinegar together.
- The salad tastes flat: Salt is almost always the fix. Dress the salad, taste a leaf, and add a pinch more salt before serving. Vinegar can also fade if the salad sits — add a small splash more if needed.
- Everything gets soggy before you serve it: The dressing was added too early. For this salad, dress it right before it hits the table, not while you’re still setting out plates.
- The cucumber makes the bowl watery: Some cucumbers release a lot of liquid. Peel and slice them ahead of time, then let them sit on a paper towel for 5–10 minutes to draw out the excess moisture before adding to the bowl.
- The garlic flavor is too sharp: Raw minced garlic can be strong. Use the flat of your knife to smash the clove and mince it finely — the smaller the pieces, the more evenly the flavor distributes. Alternatively, rub the inside of the salad bowl with a cut garlic clove and skip adding it to the dressing altogether for a much gentler result.
Keeping and reheating
This salad does not keep well once dressed — the lettuce wilts within an hour and the cucumbers continue releasing water. If you want to get ahead, prep everything separately: store the chopped vegetables in an airtight container in the fridge for up to two days, and keep the vinaigrette in a small jar for up to five days. Shake the jar before using. Combine and dress only when you’re ready to eat. There is no freezer option for this one.
Ensalada Mixta
Ingredients
Main Ingredients
- 2 cups Romaine lettuce washed and torn into bite-sized pieces
- 1 cup Organic Heirloom Tomatoes diced
- 1 cup Cucumber peeled and thinly sliced
- 1 small Red Onion thinly sliced
- 1 cup Black Olives pitted and halved
- 1 jar Artichoke Hearts drained and quartered
- 2 tablespoons Capers
Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 clove Garlic minced
- 1 pinch Salt to taste
- 1 pinch Ground black pepper to taste
Instructions
- Combine the Romaine lettuce, tomatoes, cucumber, red onion, black olives, artichoke hearts, and capers in a large salad bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until emulsified.
- Season the vinaigrette with salt and pepper to taste, then drizzle over the salad.
- Toss the salad gently to combine the ingredients well, ensuring everything is coated evenly with the vinaigrette.
- Transfer to a serving platter and serve immediately for optimal freshness and flavor.
Notes
- For a zesty twist, consider adding a squeeze of fresh lemon juice or a sprinkle of smoked paprika to the vinaigrette.
- For a heartier version, incorporate slices of hard-boiled egg or strips of grilled chicken.
Nutrition
Your questions, answered
Can I make this salad ahead of time for a family dinner?
Prep the vegetables and vinaigrette separately up to two days in advance, but don’t combine them until right before serving. Once dressed, the lettuce wilts quickly and the cucumbers release water, so assembled leftovers don’t hold up.
Can I add protein to make this a full meal?
Yes — sliced hard-boiled eggs or canned tuna are the most traditional additions and require no extra cooking. Shredded rotisserie chicken also works well if you want something more filling for the whole family.
My kids don’t like olives or capers — can I leave them out?
Absolutely, the salad still works without them. The olives and capers add a briny, salty note, so if you skip both, taste the finished salad and add an extra pinch of salt to compensate.
If you liked this one
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- Sweet and Tangy Grape Chicken Salad
- Gourmet Avocado Toast with Poached Egg and Mediterranean Flair
- Fresh Vegetable Spring Rolls
