Why You’ll Love This Ensalada Fría
This isn’t just any salad—it’s your new summer lifesaver! Here’s why it’ll become your go-to:
Lightning fast: Ready in 10 minutes flat (perfect for when hunger strikes unexpectedly)
No oven required: Keeps your kitchen cool on sweltering days
Refreshing crunch: That crisp cucumber and juicy tomato combo is pure summer in every bite
Healthy & satisfying: Packed with veggies but still feels indulgent thanks to creamy feta
Endlessly adaptable: Swap ingredients based on what’s in your fridge—it’s foolproof!
Seriously, I make this at least twice a week from June through September. It’s that good.
Gathering the right ingredients is the first secret to that perfect Ensalada Fría crunch! Here’s exactly what you’ll need – I’m obsessive about prep details because they make all the difference:
- 2 cups mixed greens: I like a combo of romaine and butter lettuce for texture, but any fresh greens work
- 1 cucumber, sliced: Use English cucumber if possible (no peeling needed!), cut into quarter-inch moons
- 1 tomato, diced: Go for ripe but firm – too juicy and your salad gets soggy
- 1/2 red onion, thinly sliced: Soak in ice water for 5 minutes if you want milder flavor
- 1/4 cup olives: Kalamata are my fave, but any briny olive adds that perfect salty punch
- 1/4 cup feta cheese, crumbled: Buy the block and crumble yourself – it’s creamier!
- 2 tbsp olive oil: The good stuff! This is where flavor shines
- 1 tbsp lemon juice: Freshly squeezed please – bottled just doesn’t compare
- Salt and pepper to taste: I start with 1/4 tsp salt and 5-6 cracks of pepper
See? Nothing fancy – just fresh, simple ingredients prepped with care. That’s the magic!
Okay, let’s get mixing! Making this Ensalada Fría is so simple, but there are a few tricks I’ve learned over the years that take it from good to absolutely irresistible. Follow these steps and you’ll have the perfect chilled salad in no time.
Step 1: Prepare the Vegetables
First things first – give those greens a good bath! I submerge my mixed greens in a big bowl of cold water, swish them around to loosen any dirt, then spin them dry (a salad spinner is worth its weight in gold here). For the cucumber, I slice it about 1/4 inch thick – thin enough to be delicate but thick enough to still have that satisfying crunch. The tomato gets diced into roughly 1/2 inch pieces – not too small or they’ll turn mushy when you toss everything together. And that red onion? Paper-thin slices are the goal here – I use my sharpest knife and take my time.
Step 2: Combine and Dress
Now for the fun part! In your biggest mixing bowl (I like using one with high sides to prevent splatters), gently combine all your prepped veggies. Here’s my secret: add the feta and olives last so they don’t get crushed. For the dressing, I always mix the olive oil and lemon juice separately first – it helps them emulsify better. Drizzle it over the salad, then give everything the gentlest toss with your hands or salad tongs. Taste and adjust seasoning – sometimes it needs an extra pinch of salt or another squeeze of lemon. Pop it in the fridge for at least 15 minutes before serving – that quick chill makes all the flavors come together beautifully!
Tips for the Best Ensalada Fría
After making this salad more times than I can count, I’ve picked up some game-changing tricks that’ll take your Ensalada Fría from good to “can I have the recipe?” good:
Chill it right: Let it sit in the fridge for at least 15 minutes before serving – the flavors marry beautifully when cold
Avocado magic: Add creamy chunks right before serving (they turn brown if mixed in too early)
Cheese swap: Try tangy goat cheese instead of feta for a fun twist
Extra crunch: Toss in some toasted pine nuts or sunflower seeds
Dressing tip: Always taste and adjust – sometimes it needs an extra splash of lemon
Ingredient Substitutions for Ensalada Fría
Look, I know we don’t always have exactly what a recipe calls for – don’t stress! This Ensalada Fría is crazy forgiving. Here are my favorite swaps that still keep that perfect balance:
Cheese: No feta? Try goat cheese for tang or even queso fresco for something milder
Tomatoes: Cherry tomatoes work great – just halve them so they don’t roll off your fork!
Greens: Swap in whatever’s fresh – spinach, arugula, or even shredded cabbage for extra crunch
Olives: Use whatever you’ve got – green olives, black olives, even capers in a pinch
Onions: Shallots work beautifully if red onion’s too strong for you
See? The possibilities are endless – just keep the ratios similar and you can’t go wrong!
Serving Suggestions for Ensalada Fría
