This classic Spanish dish literally translates to “salad of Summer,” because it features that season’s headliners — tomatoes and peppers — and is served cold, topped with tinned tuna and hard boiled egg as an easy, refreshing meal on a hot day. Of course, here in the Bay Area, that summer weather — and those sweet peppers — linger on into October, making this a great dish to enjoy through the fall.
This is a versatile dish, adaptable to whatever you have on hand (for example, I like to use canned white beans in place of tuna for a vegetarian version) but, to be called a true Ensalada de Verano, it must contain tomatoes, peppers, onion, olives and boiled potatoes for soaking up all that good Spanish olive oil and sherry vinegar. Don’t forget some crusty bread for even more sopping.
This salad can be served at room temperature just after assembling, or can be covered and refrigerated for a couple of hours to chill before serving. As mentioned, you can substitute whatever proteins you prefer, or use a combination of the typical choices, which include hard boiled egg, white beans, chickpeas, canned tuna or other tinned fish.
Ensalada de Verano
Serves 4 to 6
INGREDIENTS
1 pound new potatoes
¼ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
Freshly cracked black pepper
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large tomatoes, chopped
½ cup sliced green onion
2/3 cup Spanish olives
2 hard boiled eggs, chopped
1 can tuna, drained
Parsley or chives for garnish, optional
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DIRECTIONS
In a covered saucepan filled with water, boil the potatoes whole until tender when pierced with a fork, about 20 minutes depending on size. Drain and run them under cold water to stop the cooking before removing the peels using your fingers. Chop the potatoes into bite-sized chunks and place in a large serving bowl.
Whisk together the olive oil, sherry vinegar, lemon juice, salt and pepper and pour over the potatoes, tossing to coat.
Add the bell peppers, tomato, green onions and olives and stir to combine. Top with the hard boiled egg, tuna and some fresh parsley or chives before serving.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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