Sombrero Salad
4 servings
30 minutes
The 'Sombrero' salad is a bright and aromatic dish inspired by Spanish cuisine. Its name refers to the famous Mexican hat, symbolizing the rich colors and cheerfulness of the ingredients. Crunchy sweet pepper, tender ham, juicy corn, and spicy onion create a harmony of flavors, while green peas add freshness. The dressing made from vegetable oil with vinegar and spices makes the salad light yet rich. It’s an ideal choice for a summer dinner, picnic, or friendly gatherings when you want something simple yet original. Garnished with iceberg lettuce and parsley, 'Sombrero' gives a feeling of a sunny day and celebration. It can be served as a standalone dish or as a light side to meat or fish, enjoying its freshness and rich taste.
1
Drain the canned yellow sweet pepper in a colander until the brine drips off, then chop it.
- Sweet pepper (capsicum): 150 g
2
Drain the canned peas and corn in a sieve and let them dry.
- Canned green peas: 100 g
- Canned sweetcorn: 100 g
3
Peel the onion and cut it into 8 pieces.
- Onion: 1 head
4
Cut the ham into small cubes and add to the sweet pepper, corn, and peas.
- Ham: 350 g
- Sweet pepper (capsicum): 150 g
- Canned sweetcorn: 100 g
- Canned green peas: 100 g
5
Wash and dry the parsley, reserving a few leaves for garnish, and chop the rest finely.
- Iceberg lettuce: 1 stem
6
Mix all the salad components.
7
Mix vegetable oil with vinegar, black pepper, and salt thoroughly and dress the salad.
- Vegetable oil: 4 tablespoons
- Vinegar: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
8
Garnish the dish with lettuce and parsley leaves.
- Iceberg lettuce: 1 stem
