Spanish Olive Oil, Worcestershire sauce and oregano take this salad to the next level! Even the pickiest eaters will be going back for seconds! Serve as a side salad or enjoy as a main course with fresh bread. This is a great dish for parties since it can be made ahead of time and is easily doubled.

Servings: 6 side salads or 2 dinner salads
Total Time: 20 minutes

Assembled Spanish salad on a plate with freshly grated cheese

Dressing Ingredients:

garlic cloves
oregano
white wine vinegar
Worcestershire sauce
Spanish olive oil
salt and pepper to taste

Salad Ingredients:

iceberg lettuce
deli ham
Swiss cheese
tomato
lemon
Manzanilla olives
Romano cheese (optional)

lettuce, ham, swiss cheese, lemon, tomato, garlic, oregano, olives, vinegar, Worcestershire, olive oil, salt, pepper on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Begin by preparing the dressing. Finely mince garlic and add to a small bowl. Add oregano, vinegar, and Worcestershire sauce. Whisk in Spanish olive oil until throughly combined, Add some freshly ground salt and pepper. Taste and add more if needed. Cover and refrigerate until ready to serve.

ingredients for salad dressing being whisked

Step 2: Rinse and dry lettuce. A salad spinner works great or you can use a colander. Chop lettuce into bite size pieces and place in large bowl.

Step 3: Slice ham and Swiss cheese into strips making sure to separate them if they are sticking together. Mix into chopped lettuce.

slice ham and swiss cheese on a cutting board

Step 3: Cut tomato into 8-12 wedges depending on the size. Cut lemon into 8 wedges. Arrange wedges on top of lettuce and add Manzanilla olives.

Step 4: Plate salad giving each plate 1-2 lemon wedges. Whisk dressing just before serving and spoon over salad. Top with freshly grated Romano cheese. Squeeze lemon over top or pour dressing over entire salad, and add fresh squeezed lemon juice before plating. Top each with desired amount of cheese.

Tips:

Spanish olive oil can be found in the international aisle of the grocery store.
Soak lettuce in ice water if it needs to crisp up.
This can be made ahead of time. Store in refrigerator, covering with damp paper towel to keep crisp until ready to serve.

Spanish Salad

Spanish olive oil, Worcestershire sauce and oregano take this salad to the next level! Even the pickiest eaters will be going back for seconds! Serve as a side salad or enjoy as a main course with fresh bread. This is a great dish for parties since it can be made ahead of time and is easily doubled.

Beth

Prep Time 20

Total Time 20

Servings

Ingredients

Dressing Ingredients:

4 garlic cloves
2 tsp oregano
1 oz white wine vinegar
1 tbsp Worcestershire sauce
4 oz Spanish olive oil
salt and pepper to taste

Salad Ingredients:

1 head of iceberg lettuce
5 oz deli ham
2 oz Swiss cheese
1 tomato
1 lemon
3 tbsp Manzanilla olives
Romano cheese optional

Instructions

Begin by preparing the dressing. Finely mince garlic and add to a small bowl. Add oregano, vinegar, and Worcestershire sauce. Whisk in Spanish olive oil until throughly combined, Add some freshly ground salt and pepper. Taste and add more if needed. Cover and refrigerate until ready to serve.
Rinse and dry lettuce. A salad spinner works great or you can use a colander. Chop lettuce into bite size pieces and place in large bowl.
Slice ham and Swiss cheese into strips making sure to separate them if they are sticking together. Mix into chopped lettuce.
Cut tomato into 8-12 wedges depending on the size. Cut lemon into 8 wedges. Arrange wedges on top of lettuce and add Manzanilla olives.
Plate salad giving each plate 1-2 lemon wedges. Whisk dressing just before serving and spoon over salad. Top with freshly grated Romano cheese. Squeeze lemon over top or pour dressing over entire salad, and add fresh squeezed lemon juice before plating. Top each with desired amount of cheese.

Notes

Spanish olive oil can be found the international aisle of the grocery store.
Soak lettuce in ice water if it needs to crisp up.
This can be made ahead of time. Store in refrigerator, covering with damp paper towel to keep crisp until ready to serve.