Vibrant Spain

Spanish sunshine in a jar

Ensalada Mixta - Spanish sunshine in a jar

Light, fresh, and colourful, this Spanish salad (ensalada mixta) when layered in a jar, will be the star of any picnic. Don’t forget to bring a baguette and Campo Viejo, of course. 

Makes 4-6 jar salads


  • 2 boiled eggs, cut into quarters
  • 1 head lettuce (iceberg or romaine) chopped
  • 1 cucumber, sliced
  • 1 red or yellow capsicum (bell pepper)
  • 1/4 red onion, sliced
  • 1 carrot, grated
  • 1 can tuna (170 grams / 6 ounces) packed in water, drained
  • 1 can white or green asparagus, chopped into 3cm (1.2 inches)
  • 1 can artichoke hearts (packed in water, not oil) cut into small pieces

For the dressing:

  • 3 tablespoons extra-virgin Spanish olive oil
  • 1 tablespoon red-wine vinegar or sherry vinegar
  • Salt (to taste)


  1. Wash and dry mason jars. Set aside.
  2. In a small bowl, make the dressing by whisking together the olive oil with red wine or sherry vinegar. Add salt to taste. Divide dressing between jars.
  3. Start layering with the heaviest ingredients at the bottom and the lightest at the top. Over the dressing add: capsicum, asparagus, artichoke hearts, carrot, cucumber, red onion, tuna and boiled eggs.
  4. Top with lettuce and secure lid.
  5. Before serving, shake jars to mix in the dressing.