Andalusian Green Salad with Eggs, Ham & Tomato Vinaigrette

Cover recipe- Real FoodAndalusian Green Salad with Eggs, Ham & Tomato VinaigretteSummer 2008

This cover of Real Food,  highlights “Mediterranean Salads.”

From text in the article, “As far back as the 6th century, lettuces, carrots, asparagus, leeks, garlic, and wild herbs and greens were used in salads all over the Mediterranean.  Dressings were made from fermented grapes and figs.  In the caliphate of Al Andaluz, in Spain, spring onions and citrus juices were eventually added to all of the dressings.  After the discovery of the New World, tomatoes and peppers became salad standbys.  In this delightful Andalusian Salad, those New World tomatoes are incorporated into the vinaigrette.”

View my notes below to see whether or not I enjoyed this salad.

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Andalusian Green Salad with Eggs, Ham & Tomato Vinaigrette

Yield: 4 servings

Prep Time: 15 min


2 heads romaine or butter lettuce, trimmed, washed, and dried
1/2 cup tomato vinaigrette, or as needed (see recipe below)
2 hard-boiled eggs, sliced
2 or 3 green onions, thinly sliced (white & green parts)
1/4 pound Serrano ham, cut in thin strips
1/4 cup assorted black or green olives

Tomato Vinaigrette
1 large, ripe tomato, peeled, seeded, and coarsely chopped
1 clove garlic, minced
1 tsp. pimenton dulce (sweet Spanish paprika)
1/2 tsp. ground cumin
1/4 to 1/2 tsp. sea salt
2 Tbsp. sherry vinegar
3 Tbsp. extra virgin olive oil


For the salad: Tear lettuce into bite-sized pieces and put them in a salad bowl.  Toss with some of the dressing to coat.  Arrange on a platter and top with eggs, green onions, ham and olives.  Spoon remaining dressing on top.

For the vinaigrette: Combine tomato, garlic, paprika, cumin and salt in a food processor or blender and pulse to puree.  With motor running slowly, add vinegar and then olive oil.


*I used romaine lettuce and prosciutto in place of Serrano ham.

Source:  Real Food, Summer 2008

The results:

I’m not sure what I was expecting from this salad, but I thought it was just “okay.”  The vinaigrette didn’t have  a great deal of flavor… I almost wanted to add something like balsamic in place of the sherry vinegar.  Seems like that would have beefed up the flavor a lot. I also wanted cheese in this salad.  The salad itself was fine… the addition of hard boiled eggs and ham make it hearty enough to have for a light lunch.

Did this recipe deserve the cover spotlight?

Yes.  Although it wasn’t my favorite, it appears to be an appropriate example of a Mediterranean salad.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

2 Responses to “Andalusian Green Salad with Eggs, Ham & Tomato Vinaigrette”

  1. 1

    Sues — June 24, 2010 @ 10:55 am

    Once again, yours looks 10 times better!! What else is knew?? This is pretty much my ideal lunch :) But yes, with feta or gorgonzola!

  2. 2

    Cookin' Canuck — July 2, 2010 @ 3:00 pm

    I love the sound of this vinaigrette!

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