Spanish tomato salad
Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish
- 1 ¼kg mix of tomatouse different varieties and colours, at room temperature
- ½ red onionvery thinly sliced
- 1 ½ tsp caster sugar
- small bunch parsleyroughly chopped
- 2 tbsp sherry vinegar
- 4 tbsp extra virgin olive oilplus a little extra for drizzling
- 1 small garlic clove
- 50g toasted flaked almond
- 6 slices Iberico or Serrano ham
- 75g manchegocheese, shaved
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.