Spanish tomato salad
By Cassie Best
Contains pork – recipe is for non-Muslims only
Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish
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Prep:25 mins
No cook - Serves 6
- Easy
Nutrition per serving
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kcal 406
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fat 31g
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saturates 9g
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carbs 13g
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sugars 12g
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fibre 5g
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protein 18g
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salt 1.4g
Ingredients
- 1¼kg mix of tomatoes, use different varieties and colours, at room temperature
- ½ red onion, very thinly sliced
- 1½ tsp caster sugar
- small bunch parsley, roughly chopped
- 2 tbsp sherry vinegar
- 4 tbsp extra virgin olive oil, plus a little extra for drizzling
- 1 small garlic clove
- 50g toasted flaked almonds
- 6 slices Iberico or Serrano ham
- 75g Manchego cheese, shaved
Method
Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.
