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Mr. Sam

Spanish Sweet Onion Salad (Ensalada de Cebolla Dulce): A Fresh Taste of Spain

A rustic Spanish Sweet Onion Salad served in a shallow ceramic bowl, featuring thinly sliced sweet onions, ripe tomato wedges, roasted red peppers, green olives, capers, fresh parsley, and shaved Manchego cheese, all lightly dressed with extra-virgin olive oil and sherry vinaigrette. The colorful Mediterranean salad is garnished with herbs and smoked paprika and presented alongside crusty artisan bread and Spanish olives on a rustic tabletop, making it an inviting tapas appetizer.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Appetizer, Salad
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 2 Sweet Onions Large. Onions such as Vidalia, Spanish, etc.
  • 2 Tomatoes Ripe and cut into wedges.
  • 1 Red Bell Pepper Roasted and cut intro strips.
  • 1/2 Cup Spanish Green Olives Manzanilla or Castelvetrano.
  • 2 Tbl Flat Leaf Parsley Chopped.
  • 1 Tsp Oregano
  • 2 Tbl Capers
  • 2 Tbl Sherry Vinegar
  • 5 Tbl Olive Oil
  • 1 Tsp Dijon Mustard
  • 1/2 Tsp Salt
  • Freshly Ground Pepper To Taste
  • 1 Pinch Smoked Paprika
  • 2 Ounces Manchego cheese Crumbled.

Method
 

  1. 1. Soften the Onions

    Slice the onions paper thin using a sharp knife or mandoline.
    Place them in a bowl of ice water for 10–15 minutes. This removes any remaining sharpness while keeping the onions crisp.
    Drain thoroughly and pat dry.

  2. 2. Prepare the Dressing

    In a small bowl whisk together:
    Sherry vinegar, Olive oil, Dijon mustard, Salt, Pepper, Smoked paprika
    Taste and adjust seasoning.

  3. 3. Assemble the Salad

    In a serving bowl gently combine: Sweet onions, Tomatoes, Roasted peppers, Olives, Capers, Parsley, Oregano
    Pour the dressing over everything and toss gently.

  4. 4. Finish

    Top with: Crumbled Manchego, Extra parsley, A light drizzle of excellent Spanish olive oil, A final pinch of salt.
    Let stand for 10 minutes before serving to allow the flavors to meld.

Notes

Chef's Tips

  • The sweeter the onion, the better the salad.
  • Refrigerate for 30 minutes before serving on a warm day.
  • Always use good-quality Spanish extra-virgin olive oil—it is the star ingredient.
  • Serve with warm crusty bread to soak up the vinaigrette.

Tapas Pairings

Excellent along with:

  • Garlic shrimp (Gambas al Ajillo)
  • Spanish tortilla
  • Jamón Serrano
  • Marinated anchovies (Boquerones)
  • Grilled octopus
  • Marinated Manchego cheese
  • Marcona almonds
  • Crusty rustic bread with olive oil

Wine Pairing

  • Albariño
  • Verdejo
  • Dry Rosé
  • Txakoli (Basque sparkling white wine)
  • Light Rioja Crianza
This sweet onion salad is intentionally light and bright, making it an ideal first tapa before richer Spanish dishes such as croquetas, patatas bravas, or seafood paella.