The "ensalada campera" is a fresh, light and very tasty dish, perfect to enjoy on warm days. It is a traditional Spanish recipe that is prepared with simple and inexpensive ingredients, and can be customised to suit everyone's taste.
Ingredients:
- 4 medium potatoes
- 3 eggs
- 1 green pepper
- 1 red pepper
- 1 onion
- 2 ripe tomatoes
- 1 can of tuna in oil
- Green olives (optional)
- Black olives (optional)
- Extra virgin olive oil
- Vinegar
- Salt
Elaboration:
1. Cooking of potatoes and eggs:
- Wash the potatoes well and boil them in their skins in a pot of salted water for about 20-25 minutes, or until tender. Leave to cool, peel and cut into medium-sized pieces.
- Cook the eggs in a saucepan with water for about 10 minutes. After they are cooked, peel and cut into quarters or slices.
2. Preparation of vegetables:
- Wash the peppers and tomatoes.
- Cut the peppers into small strips or cubes.
- Peel and finely chop the onion.
- Cut the tomatoes into medium-sized pieces.
3. Assembly of the salad:
- In a large bowl, mix the boiled potatoes, eggs, peppers, onion and tomatoes.
- Add the flaked tuna, including a little of the oil from the can for extra flavour.
- Stir in the green and black olives to taste.
4. Dressing:
- Dress the salad with extra virgin olive oil, vinegar and salt to taste. Mix well so that all the ingredients are impregnated with the dressing.
4. Rest:
- Let the salad stand in the refrigerator for at least 1 hour to allow the flavours to integrate well.
Serve the country salad cold, as a main dish or as a side dish - enjoy your country salad!
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