salilla

Salilla is a traditional Spanish dish originating from the region of Andalusia, particularly associated with the city of Granada. The name "salilla" derives from the Spanish word *sal*, meaning "salt," which reflects the dish's primary characteristic: its salty and savory flavor profile. It is a type of cold soup or salad made with bread, garlic, olive oil, salt, and sometimes other ingredients like vinegar, paprika, or fish.

The dish is typically prepared by soaking stale bread in water or broth, then blending it with minced garlic, olive oil, and salt until smooth. Some variations include the addition of vinegar for tanginess or smoked paprika for depth. In coastal areas, small amounts of fish, such as anchovies or sardines, may be incorporated to enhance the flavor. Salilla is often served as an appetizer or light meal, especially during hot weather, as it is refreshing and easy to digest.

Historically, salilla was a humble dish made from leftover bread, reflecting the resourcefulness of Andalusian cuisine. Over time, it evolved into a more refined preparation while retaining its rustic roots. The dish is commonly enjoyed with other traditional Andalusian foods, such as tapas or grilled meats. Its simplicity and versatility make it a staple in Spanish home cooking and a beloved part of regional culinary heritage.