Side DishSalad

Salada Mista

Name: Salada Mista
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 1 pcs romaine lettuce chopped; 2 pcs tomato sliced or wedged; 0.5 pcs cucumber peeled and sliced; 0.25 pcs onion thinly sliced; 3 tbsp olive oil; 1 tbsp red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This vibrant Portuguese Salada Mista is a refreshing medley of crisp romaine, juicy tomatoes, cool cucumber, and thinly sliced onion, all lightly dressed with a simple olive oil and red wine vinegar vinaigrette. Its clean, bright flavors provide a perfect counterpoint to heartier main courses, allowing the natural freshness of the produce to truly shine.

An original recipe by Forkin

Total time: 15 min
Serves: 4
Difficulty: Easy
Per serving: 127 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsromaine lettuce, chopped
2 pcstomato, sliced or wedged
0.5 pcscucumber, peeled and sliced
0.25 pcsonion, thinly sliced

dressing

3 tbspolive oil
1 tbspred wine vinegar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Large salad bowl · Chef's knife · Cutting board · Small mixing bowl · Whisk · Salad spinner (optional) · Salad tongs (optional)

The method

Step by step

1
Thoroughly wash the romaine lettuce under cold running water, then pat it dry with paper towels or spin it in a salad spinner.
About 2 min
Cook’s note: Removing excess water from the lettuce is crucial for a crisp salad and to prevent the dressing from becoming diluted.
2
Chop the dried romaine lettuce into bite-sized pieces, approximately 1-inch squares, and transfer them to a large salad bowl.
About 1 min
3
Wash and core the tomatoes, then slice them into uniform wedges or rounds, adding them to the bowl with the lettuce.
About 2 min
Cook’s note: Use a serrated knife for clean cuts on tomatoes without crushing them.
4
Peel the cucumber, then thinly slice it into rounds or half-moons, and add the slices to the other vegetables in the bowl.
About 3 min
Cook’s note: For a less bitter cucumber, you can score the skin lengthwise with a fork before peeling, or remove the seeds if they are large.
5
Peel the onion and thinly slice it into delicate rings or half-moons, then scatter these over the vegetables in the bowl.
About 2 min
Cook’s note: To reduce the pungency of raw onion, soak the slices in ice water for 10-15 minutes before adding them to the salad.
6
In a small separate bowl, combine the olive oil, red wine vinegar, salt, and black pepper.
About 1 min
7
Whisk the dressing ingredients vigorously until they are well combined and slightly emulsified.
About 1 min
Cook’s note: Taste the dressing and adjust the seasoning if needed; a good dressing should be balanced between acidity, oil, and salt.
8
Pour the prepared dressing evenly over the salad ingredients in the large bowl.
About 1 min
9
Gently toss the salad using salad tongs or clean hands until all the vegetables are uniformly coated with the dressing.
About 2 min
Cook’s note: Toss just before serving to prevent the lettuce from wilting and becoming soggy.

Per serving

Nutrition

75%Score

Calories: 127.2kcal
Protein: 2.2g
Carbs: 8g
Fat: 10.5g
Fibre: 2.4g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Salada Mista is incredibly versatile. It pairs wonderfully with grilled fish, roasted chicken, or any rich stew. For an added touch, consider crumbling some fresh goat cheese or a sprinkle of toasted nuts. A crisp Vinho Verde or a light rosé would be a delightful beverage pairing.

Storage

Store undressed salad components separately in airtight containers in the refrigerator. Store the dressing in a separate airtight container.

Reheating

This salad is best enjoyed fresh and cold; reheating is not recommended.