HISTORY & INTERESTING FACTS
Antoni Gaudí was one of the most original architects of the late nineteenth and early twentieth centuries. His extraordinary buildings have become inseparable from Barcelona itself, shaping the city’s identity through colour, movement, symbolism and a deep reverence for the natural world.
Gaudí rarely relied on straight lines or conventional symmetry. He studied the curves, spirals and structural patterns found in trees, shells, bones and flowers, then translated those forms into architecture. His buildings appear to grow rather than simply stand, with columns branching like trees, rooftops rippling like waves and façades alive with light and colour.
Among his most recognisable techniques was trencadís, a form of mosaic made from irregular fragments of ceramic tile, glass and stone. Rather than discarding broken pieces, Gaudí and the craftspeople working with him assembled them into vivid, flowing surfaces.
The technique can be seen throughout Park Güell, Casa Batlló and other celebrated works. It was both practical and expressive: the small fragments could follow curved forms more easily than whole tiles, while their colours created surfaces that shimmer and change with the light.
Gaudí’s palette was deeply influenced by Catalonia and the Mediterranean. Blues and greens recall sea and sky, while terracotta, ochre and earthy shades connect his buildings to the landscape. Colour was never merely decorative. It helped create atmosphere, emotion and a sense that architecture belonged within nature rather than standing apart from it.
His best-known works—including the Sagrada Família, Park Güell, Casa Batlló and Casa Milà—remain among Barcelona’s defining landmarks. Together, they transformed the city into a living canvas of architecture, craftsmanship and imagination.
Hugh and I were married in Barcelona, and my affection for Gaudí and the city runs deep. This salad is my small culinary tribute to both.
Each vegetable and herb becomes a fragment in the mosaic: red and yellow capsicum, cucumber, tomato, zucchini and fresh green herbs, all brought together with lemon and extra virgin olive oil.
It makes me happy every time I prepare it. I hope it brings some of that colour and joy to your table too.
¡Bon Profit!
Raquel x
INGREDIENTS
- 2 large ripe tomatoes, finely diced
- 1 cucumber, finely diced
- ½ medium Spanish red onion, finely diced
- 1 red capsicum, finely diced
- 1 yellow capsicum, finely diced
- 1 zucchini, finely diced
- 1 large handful flat-leaf parsley, finely chopped
- 1 large handful mint, finely chopped
- 1 small handful coriander, finely chopped
- 1 tablespoon pine nuts, toasted in a dry frying pan
- Finely grated zest of 1 large lemon
- Juice of ½ lemon, plus more if required
- 4 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- A few strips of lemon zest, for garnish
METHOD
- Place the tomatoes, cucumber, red onion, capsicums, zucchini, parsley, mint and coriander in a large bowl.
- Add the toasted pine nuts and finely grated lemon zest.
- Pour over the lemon juice and extra virgin olive oil.
- Season with sea salt and freshly ground black pepper.
- Toss gently until the vegetables and herbs are evenly coated.
- Taste and add more lemon juice or salt if required.
- Transfer to a serving bowl and finish with the reserved strips of lemon zest.
- Serve immediately or refrigerate briefly before serving.
TIPS, CHEATS & TROUBLESHOOTING
Dice the vegetables evenly
The visual effect is part of this salad’s appeal. Cutting the vegetables into similarly sized pieces creates the sense of a colourful mosaic and ensures every spoonful contains a balanced mixture.
Remove excess tomato liquid
Very juicy tomatoes can make the salad watery. After dicing, allow them to drain briefly in a sieve before adding them to the bowl.
Toast the pine nuts carefully
Pine nuts can move from golden to burnt very quickly. Toast them in a dry frying pan over low to medium heat, shaking the pan regularly, then remove them as soon as they become fragrant and lightly coloured.
Add the dressing shortly before serving
For the freshest texture, add the lemon juice, olive oil and salt close to serving time. Salt draws moisture from the vegetables, so dressing the salad too early can make it watery.
Make it ahead
The salad can be refrigerated for up to 3–4 days, but its colour, texture and freshness are at their best on the first or second day.
Adjust the herbs
The balance of parsley, mint and coriander can be changed to suit your taste. Use more mint for freshness, more parsley for a softer herbal flavour or reduce the coriander if you prefer.
WINE MATCHING & SERVING SUGGESTIONS
This bright, lemony salad works beautifully with a crisp, dry or gently off-dry white wine.
Albariño is a natural match. Its citrus, saline character and freshness echo the lemon and herbs while complementing the raw vegetables.
Amphora Blanco also works well, particularly with the salad’s combination of texture, herbs and extra virgin olive oil.
Pinot Gris is another excellent option. Its orchard fruit and gentle spice provide contrast to the lemon while retaining enough freshness to suit the dish.
Serve Gaudí’s Salad alongside lamb cutlets, barbecued meats, grilled fish or warm, crusty bread with a selection of dips.
It is particularly good with Roasted Artichoke and Garlic Spread or Romesco Sauce as part of a colourful Mediterranean-style table.
