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