Spanish salads vary enormously. In content and in quality.
I’ve been served some tired salads in restaurants and always favour making my own, in my own home, using the very best fresh ingredients on offer at a local market.
Arrange all the ingredients in layers on a large flat plate, finishing with the onion rungs and olives. Arrange the other ingredients over the top. Dress with the oil, vinegar or lemon juice and a generous pinch of coarse salt – do not blent into a vinaigrette first.