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Spanish tomato salad

Spanish tomato salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal406
fat31g
saturates9g
carbs13g
sugars12g
fibre5g
protein18g
salt1.4g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2013

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A star rating of 4.5 out of 5.10 ratings
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