Spanish tomato salad

Spanish tomato salad

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(8 ratings)

Prep: 25 mins No cook


Serves 4 for lunch or 6 as a starter

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal406
  • fat31g
  • saturates9g
  • carbs13g
  • sugars12g
  • fibre5g
  • protein18g
  • salt1.4g
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  • 1¼kg mix of tomato, use different varieties and colours, at room temperature



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ red onion, very thinly sliced
  • 1½ tsp caster sugar
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 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



    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…


  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.

  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.

  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.

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Comments, questions and tips

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12th Oct, 2015
Mmmm it sounds lovely! But I am imaging the same salad with slices of octopus and extra virgin olive oil ... I can not wait more to cook it! Maybe I should cook it for the next dinner
3rd Aug, 2014
Just threw this together for lunch! Well, a very loose version of it. I used what I had ie tomatoes, ham, shavings of edam cheese, parsley, oil, vinegar, sugar, salt and pepper. We ate it with some crusty bread and it was delicious. Great idea for a lunch or a starter dish even if you only use the recipe as a guide.
27th Jun, 2014
This is a family favourite and the recipe has been passed on to many. For veggies I serve it without the jamon, it's still delicious!!! The combination of the Manchego, almonds, parsley and jamon is so Andaluz, love it!!!!
18th Aug, 2013
The dressing is absolutely delicious but putting the ham amongst the tomato slices and dousing it in dressing ruins its texture. I'll try it again but arrange the ham over the top at the last minute.
26th Aug, 2013
Also found this delicious (and an interesting contrast to the courgette, mint, ricotta and chilli salad in July 2013 BBCGF) but did assemble it more or less at the last minute (15 mins before eating) - made dressing a day in advance though, and refrigerated and it was fine.
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