Spanish Salad with Sherry Vinaigrette
The other day, I wanted something light but still satisfying for dinner, so I made a frittata. It reminded me of all those cookbook suggestions that say, “Serve with a simple salad for a light lunch or dinner.” I have always loved that idea. It sounds effortless, fresh, and a little bit elegant, even if my everyday meals are usually much more practical than romantic. Still, there is something appealing about a good egg dish paired with a crisp salad, especially when the salad has enough flavor and texture to feel like more than an afterthought.
For this meal, Cuisine at Home suggested serving the frittata with a Spanish Salad with Sherry Vinaigrette. I decided to follow the suggestion, and I am glad I did. At first glance, the ingredient list may seem a little unexpected. Romaine lettuce, oranges, cherry tomatoes, toasted almonds, and green olives do not sound like the most obvious combination. However, once everything is tossed together with a sharp, savory sherry vinaigrette, the flavors make sense. The oranges add sweetness and brightness, the olives bring a salty bite, the almonds add crunch, and the tomatoes keep the salad fresh and juicy.
This Spanish-inspired salad is a great choice when you want something lighter than a full main course but more interesting than a basic green salad. It works well alongside a frittata, grilled chicken, fish, or a simple sandwich. The sherry vinaigrette gives the salad a bold, tangy flavor without overpowering the fresh ingredients. It is easy enough for a weeknight dinner, but it also looks colorful and appealing enough to serve to guests.
Spanish Salad with Sherry Vinaigrette
This recipe makes 4 servings, or about 8 cups of salad. It is best served shortly after tossing so the romaine stays crisp and the almonds keep their texture.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- ½ teaspoon Dijon mustard
- 8 cups thinly sliced romaine lettuce
- 4 oranges, cut into segments
- 1 cup halved cherry tomatoes
- ½ cup slivered almonds, toasted
- ¼ cup halved green olives
- Kosher salt and black pepper, to taste
How to Make the Sherry Vinaigrette
In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar, minced shallot, and Dijon mustard until the dressing is well combined. If you prefer an easier method, add the ingredients to a small jar with a tight-fitting lid and shake until the vinaigrette comes together. The Dijon helps the dressing emulsify, while the shallot adds a gentle savory flavor that works nicely with the sweet oranges and briny olives.
How to Assemble the Salad
Place the thinly sliced romaine lettuce in a large salad bowl. Add the orange segments, halved cherry tomatoes, toasted slivered almonds, and halved green olives. Season lightly with kosher salt and black pepper. Pour the sherry vinaigrette over the salad and toss gently until everything is evenly coated. Taste and adjust the seasoning if needed.
The key to this salad is balance. The romaine provides a crisp, clean base, while the oranges bring a juicy sweetness that softens the tang of the vinegar. The tomatoes add freshness, the almonds make each bite more substantial, and the green olives give the salad a salty, savory edge. Together, these ingredients create a colorful and flavorful salad that feels simple but not ordinary.
If you are preparing this salad ahead of time, keep the dressing separate until just before serving. You can segment the oranges, halve the tomatoes and olives, toast the almonds, and wash and slice the romaine in advance. Store the components separately, then toss everything together when you are ready to eat. This helps keep the lettuce crisp and prevents the almonds from softening.
Serve this Spanish Salad with Sherry Vinaigrette as a side dish for a light dinner, or pair it with a frittata for an easy meal that feels fresh and complete. It is a bright, crunchy, and satisfying salad with a combination of flavors that may surprise you in the best possible way.