Six ingredients, seasonal produce, simple to assemble, but complex in flavor. That’s the profile of this fun Spanish Apple Salad. Crisp, tart apples team up with nutty cheese and crunchy almonds for a new twist at the dinner table. Lightly dressed with a simple vinaigrette, it can be served on its own or turned into tempting appetizers.
Celebrating the flavors of Spain
I found this recipe in a 50th anniversary issue of Bon Appétit published in October 2006. Chef José Andrés contributed the salad as part of small plates dinner for six featured in an article titled “World Party.” He brought some of Spain’s finest flavors together for the celebration: Granny Smith apples, Manchego cheese, Marcona almonds, and Spanish olive oil.
This Spanish Apple Salad is something like a fruit, cheese, and nut platter in a bowl. 
After chopping the peeled apple into small cubes, you do the same with the Manchego cheese. In five minutes, the apples and cheese are nestled in a bowl along with some chives for a green note and chopped Marcona almonds for extra crunch. Good olive oil and a bit of apple cider vinegar create the unfussy vinaigrette.
When I made the salad, I increased the amount of apple a bit and slightly reduced the amount of cheese. I also used half of the oil and vinegar that Andrés recommended, which we found just right. The Marcona almonds I bought at Trader Joe’s were roasted and flavored with rosemary. We liked the warmth that the rosemary brought to the salad.
Early or late in the meal
The first time we ate this, we enjoyed it served right out of the mixing bowl. As we dove into the salad, we noted that each forkful was a surprise, since the apple and cheese cubes looked so similar.
The second time we had the salad, I served it atop red and green endive leaves. Each leaf was a bite in itself, a lovely combination of the slightly bitter endive and the apple, cheese, and nut blend. 
Because of its simplicity yet versatility, this salad could begin or end a meal. Whenever you serve it, you and your guests will be happy.
Spanish Apple Salad
Sunnyside Cook
Ingredients
- 1-2 Granny Smith apples peeled, cored, and chopped into 1/2-inch cubes (to equal about 2 cups)
- 5 ounces Manchego cheese cut into 1/2-inch cubes (to equal about 1 cup)
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped Marcona almonds (I used Trader Joe’s Roasted Marcona almonds with Rosemary)
- 2 tablespoons Spanish olive oil
- 1 1/2 teaspoons apple cider vinegar
- salt and freshly ground pepper
- endive leaves --optional
Instructions
- Combine cubed apples and cheese, chives, and almonds in a medium bowl and stir to combine.
- Drizzle olive oil and vinegar over apple mixture and toss to thoroughly coat it.
- Season to taste with salt and freshly ground black pepper, if desired.
Notes
I made it with sherry vinegar instead of apple cider vinegar, and the results were delicious!
Thanks for sharing this tip–and with a Spanish recipe, sherry vinegar makes a lot of sense! Good idea!
Just made this salad using Blue Diamond Garlic, Herb, and Olive Oil almonds and put the mixture over spinach leaves. About to have it and can’t wait!