Murcian Salad (Ensalada Murciana)
Author: Barbara Norman
  • 2 heads lettuce - preferably romaine or Boston; medium size
  • 2 medium green peppers
  • 2 medium cucumbers
  • 3 large tomatoes
  • 1/2 medium onion - preferably sweet and mild
  • 9 Tablespoons olive oil
  • 3 Tablespoons vinegar
  • 1/2 teaspoon salt
  1. Dice washed lettuce, peppers, tomatoes, onions and peeled cucumbers, but keep them all separate. Put a layer of chopped lettuce in a flat-bottomed serving dish with fairly high sides. Cover with a layer of chopped pepper, then a layer of cucumbers, topped by the onions and, lastly, the tomatoes.
  2. Mix olive oil, vinegar, and salt in a bowl and pour it over the salad.
  3. Cover the dish and keep it in a cool place for at least 2 hours before serving. Serve in the dish in which it was made.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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