Name: Spanish tomato salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 for lunch or 6 as a starter
Cuisine: Spanish
Ingredients: 1 ¼kg mix of tomato use different varieties and colours, at room temperature; ½ red onion very thinly sliced; 1 ½ 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 almond; 6 slices Iberico or Serrano ham; 75g manchego cheese, shaved

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Spanish tomato salad

Spanish tomato salad

Cassie Best

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Serves 4 for lunch or 6 as a starter

Easy

Prep: 25 mins

No cook

A star rating of 4.7 out of 5.14 ratingsRate

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Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 ¼kg mix of tomato

use different varieties and colours, at room temperature
½ red onion

very thinly sliced
1 ½ 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 almond
6 slices Iberico or Serrano ham
75g manchego

cheese, shaved

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Nutrition: per serving

kcal406
fat31g
saturates9g
carbs13g
sugars12g
fibre5g
protein18g
salt1.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.7 out of 5.14 ratings

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