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Escalivada is a celebration of simple, rustic flavours that captures the essence of Spanish coastal cuisine. This vibrant grilled vegetable salad is a staple in Catalonia, often enjoyed as an appetizer or side dish.
Prepared with minimal ingredients but rich in flavour, Escalivada is a dish that reflects the Spanish appreciation for fresh, high-quality produce and straightforward cooking techniques.
With smoky, tender vegetables and a drizzle of good olive oil, Escalivada invites you to slow down and savour each bite.
What Is Escalivada?
Escalivada is a traditional Spanish dish made from grilled or roasted vegetables, typically red peppers, eggplant, onions, and tomatoes.
The vegetables are charred over an open flame or baked until tender, then peeled and sliced into strips, capturing a delicate balance of smokiness and natural sweetness.
The word “escalivar” in Catalan means “to cook in ashes,” which gives insight into the traditional cooking method that infuses the dish with its distinctive smoky flavour.
Once prepared, Escalivada is dressed simply with extra virgin olive oil and a pinch of salt, letting the vegetables’ natural flavours shine. It can be served warm, at room temperature, or even slightly chilled, making it a versatile addition to any meal.
Escalivada is enjoyed as a tapa, paired with crusty bread, or served alongside grilled fish or meats. However it’s presented, this dish speaks to the Mediterranean philosophy of using seasonal ingredients to create satisfying, unpretentious food.
Ingredients and Taste
Escalivada’s appeal lies in its simplicity and the quality of its ingredients. Red peppers, eggplant, onions, and tomatoes are the stars of this dish.
Each vegetable brings its own flavour and texture: red peppers offer sweetness, eggplants lend a creamy, slightly bitter undertone, onions add depth, and tomatoes bring a touch of acidity.
These ingredients are charred over high heat to soften their flesh and infuse them with a smoky aroma, giving the dish its characteristic taste.
The final touch of olive oil is essential, adding a rich, fruity depth that complements the smokiness of the vegetables.
A sprinkle of sea salt brings out the flavours, and occasionally, a few fresh basil leaves or slivers of garlic are added for an extra aromatic layer. The result is a salad that’s tender yet robust, smoky yet fresh, with each ingredient maintaining its integrity within the dish.
Escalivada captures the best of Mediterranean flavours in each bite, offering a satisfying contrast of textures and tastes.
A Taste of History
Escalivada has deep roots in Catalonian cuisine, where it has long been a way of celebrating the region’s bountiful produce. Traditionally, vegetables were grilled over open fires, a practice that gave them a distinct smoky flavor and helped to preserve them for a longer time.
This method was especially practical in farming communities, where preserving the harvest was essential and grilling was a simple, accessible cooking technique. Over time, Escalivada became a cherished part of Catalonian culinary tradition, enjoyed by people from all walks of life.
Today, Escalivada is a common sight on tables across Spain, especially in coastal areas where Mediterranean ingredients flourish. It’s often served as part of a larger spread of tapas, a symbol of Spain’s culture of sharing and enjoying food with loved ones.
Despite its humble ingredients, Escalivada holds a special place in Spanish cuisine, reminding us that some of the most memorable dishes are those that honour simplicity and seasonality
Escalivada (Grilled Vegetable Salad) Recipe
Serves: 4 people
Ingredients:
- 2 large red bell peppers
- 1 medium eggplant
- 1 large zucchini
- 1 large red onion
- 2 medium tomatoes
- 4 cloves garlic, unpeeled
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions
To begin, preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or foil for easy clean up. This temperature is ideal for roasting the vegetables to enhance their natural sweetness.
Wash the vegetables thoroughly. Place the whole red bell peppers, eggplant, zucchini, red onion (halved), tomatoes, and garlic cloves on the prepared baking tray. Brush each vegetable lightly with olive oil to ensure even roasting and sprinkle with a touch of salt.
Place the tray in the preheated oven and roast for 30-40 minutes. Rotate the vegetables halfway through, ensuring each side is evenly roasted. Look for blistering on the peppers and softness in the eggplant and zucchini; these indicators show they’re done.
Once the vegetables are roasted, remove the tray from the oven and let them cool for a few minutes. This brief cooling period makes handling and peeling easier without burning your fingers.
Peel the skins from the red bell peppers and tomatoes, which should slip off easily after roasting. Slice the peppers and tomatoes into long strips. Scoop out the flesh of the eggplant and slice it into strips as well, creating uniformity in the salad.
Slice the zucchini and onion into similar strips. This uniform cut will allow for a balanced texture and flavour in each bite of the Escalivada. If desired, finely chop the roasted garlic and mix it with the vegetables for a deeper flavour.
Place all sliced vegetables in a large serving dish. Drizzle with 3 tablespoons of extra virgin olive oil, and season with salt and freshly cracked black pepper. Gently toss to coat the vegetables, allowing the flavours to meld.
Serve Escalivada at room temperature or slightly chilled, garnished with freshly chopped parsley. Pair with crusty bread or grilled fish, or enjoy as a standalone dish. Drizzle with a touch more olive oil if desired, and let the flavours of this traditional Spanish salad transport you to the Mediterranean.
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