Spanish Salad with Flatbread
Crisp lettuce, tomato, cucumber, and egg tossed with a bright sherry vinaigrette and served alongside warm flatbread. A light, fresh meal that comes together in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 4 cups romaine lettuce or butter lettuce, chopped
- 1 large tomato, diced
- 1 medium cucumber, diced
- 2 large eggs
- 2 tbsp sherry vinegar
- 5 tbsp olive oil
- 2 pieces flatbread, pita, or naan
Instructions
- 1
Bring a small pot of salted water to a boil. Gently add eggs and cook for 7 minutes until firm but yolk still creamy.
- 2
While eggs cook, whisk sherry vinegar, olive oil, salt, and pepper in a small bowl until emulsified.
- 3
Toss lettuce, tomato, and cucumber in a large bowl with the dressing until everything is coated evenly.
- 4
Transfer salad to plates. Peel and halve the cooled eggs, then nestle them on top of each portion.
- 5
Warm flatbread in a dry skillet over medium heat, 1 minute per side, until soft and pliable.
- 6
Serve salad and eggs with warm flatbread on the side.
Tools you’ll need
- small pot
- large bowl
- small whisk
- dry skillet
- knife and cutting board
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