The Festive San Isidro Salad Recipe

By Edu Valor / Author - Spanish Chef

If you've never made the San Isidro salad recipe, don't worry—it's simple and delicious! Fresh and uncomplicated dishes can be just as good.

This recipe is one of the variations traditionally prepared during the Fiestas de San Isidro, when Madrid's patron saint is honored with flavorful, time-honored foods.

The vinaigrette is kept simple, using only olive oil, wine vinegar, salt, and sometimes garlic or parsley. This approach helps maintain the dish's fresh and natural qualities.

The Authentic Ensaladilla San Isidro from Madrid.

Every year on May 15th, Madrid celebrates its patron saint, San Isidro Labrador, with festivities that include dancing, music, bullfights, and special recipes prepared for the occasion.

Sadly, this salad is becoming less well-known, which is a shame because it's both nutrient-dense and deeply tied to the tradition. Isidro Labrador, who was a farmer in 12th-century Madrid, became the saint of agriculture.

Ingredients for 4+ Servings

Preparation: 10-15 minutes
Cooking: Boil eggs for 12 minutes
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

• 1 head Romaine lettuce (or other lettuce)
• 2 tbsp fresh parsley
• 50 ml/1.5 fl oz extra virgin olive oil
• 2 tbsp Jerez (sherry) vinegar
• 1 onion white or red
• 1 medium tomato
• 200-250g/7-9 oz tuna canned/jarred natural
• 3 hard boiled eggs
• 100g/3.5 oz pitted olives (halves or whole)
• sea salt

Romaine lettuce cut crosswise.

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Let's Make the Authentic San Isidro Salad Recipe !

1. In a small bowl, mix the parsley, oil, vinegar and some salt. Set aside.
2. Boil the eggs for 12 minutes, peel and quarter.
3. Remove the outer leaves of the lettuce. Cut in 2,5cm/1inch chunks from top to bottom. Rinse thoroughly!
4. Dice the onion and cut the tomato in large chunks. If you prefer, cut the onion in thin wedges.
5. Place the cut lettuce in a salad bowl or tray. Sprinkle salt to taste, pour the vinaigrette, add the tuna and onion. Combine everything gently.
   
6. Decorate the salad with the tomato, olives and eggs to your liking.
   
7. Keep in the refrigerator before serving.

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TIPS: 

• Keep all ingredients in the refrigerator overnight.
• Sometimes the olives are cut in rings.
• Replace the Jerez (sherry) vinegar with red wine vinegar if necessary.
• Cut the onion in thin wedges if you prefer.

If you're aiming for authenticity, you can enhance the salad by adding black olives (which is common), asparagus, or radishes. I’ve been told this is how it was traditionally made. I'll include that version later.

I wouldn’t recommend altering this wonderful salad too much, as it's best to stay true to tradition.

However, you're free to get creative with its presentation. During Madrid's festive day, the dish is often arranged in a decorative manner, typically in a circular pattern with ingredients like olives and tomatoes placed on top.

Enjoy the natural San Isidro salad recipe!

The vinaigrette with parsley.

What You Will Need

Edu's Authentic Spanish Salads

Ensaladilla Rusa (Spanish potato salad with mayo)

Ensaladilla San Isidro (San Isidro salad)

Patatas Aliña (Spanish potato salad without mayo)

Picadillo de Atun salad