Spain's ensalada mixta, or mixed salad showcases a love for fresh, simple ingredients. A staple in Spanish cuisine, its often served as a side dish or a light meal on its own, and is especially popular during the warm summer months. It typically features crisp lettuce topped with an  tomatoes, crunchy cucumbers, olives, hard-boiled eggs, canned tuna in oil and sweet onions. Asparagus and shavings of fresh Parmesan are popular additions. It's a wonderful salad to feature a simple dressing of fresh extra virgin olive oil and our Spanish sherry vinegar. 

Lettuce of your choice, washed and roughly chopped
2 ripe tomatoes, cut into wedges (off season use greenhouse 4-5 cocktail tomatoes)
1 small red onion, thinly sliced
1 small cucumber, cleaned and cut in 1/4 inch slices
1 can of tuna in olive oil, drained
2 hard-boiled eggs, peeled and quartered
1/2 cup of olives (green or black)
1/4 cup of extra virgin olive oil
2 tablespoons of Sherry vinegar
Salt and freshly ground black pepper to taste

OPTIONAL: Roasted red peppers (sliced), fresh or frozen corn, grated carrots, sliced cucumber

In a large bowl, combine lettuce, tomato, cucumber, sliced onion and optional ingredients as desired. Arrange the tuna, hard-boiled eggs, and olives on the lettuce combo. In a small bowl or in a squeeze bottle whisk or shake olive oil, vinegar, salt, and black pepper to make the dressing. Drizzle the dressing over the salad just before serving. Gently toss the salad to combine all ingredients and coat them with the dressing. Add shaved Parmesan if using. Drizzle additional EVOO to taste on individual servings.