Valencian Salad


All year round


Starter for lunch or dinner

Suggested wine

Light white wine


  • Lettuce
  • Tomato
  • Spring onion or dried onion
  • Olives
  • Radishes
  • Green pepper
  • Tuna
  • Boiled eggs
  • Oil
  • Vinegar
  • Salt.
  • Lettuce, known as "encisam", is the queen and mistress of the Valencian salad. It is accompanied by tomato, onion and olives to give rise to the Valencian salad in its simplest form. It can also be accompanied by tuna, salted fish, radishes or peppers, ingredients that Valencians hold dear. Nevertheless, popular cooking only allows one dressing: oil, a little vinegar and salt. Mustard, creams and sauces are far removed from Valencian cuisine. Salad is served as a starter or at the centre of the table. We Valencians never serve salad as an accompaniment to roasts.


    Wash the lettuce well and chop. Next, cut the tomato into wedges, the spring onions into strips and the pepper into slices. Mark the radishes, and add the tuna and olives. Decorate with the boiled egg cut into wedges and dress with plenty of oil, a little vinegar and salt.