Serves 4
25 min
Spanish Tomato Salad
Recipe GLPRbbf201c8f4ad30
A vibrant Spanish salad featuring a medley of colorful tomatoes and thinly sliced red onion, dressed with a fragrant herb and almond pesto made from parsley, sherry vinegar, and extra virgin olive oil. The salad is crowned with delicate Ibérico ham, toasted flaked almonds, and shaved Manchego cheese for a combination of textures and flavors.
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Ingredients
1.25 kg mixed tomatoes (various varieties and colors), at room temperature
½ red onion, very thinly sliced
1½ teaspoons caster sugar, divided
bunch small bunch fresh parsley, roughly chopped
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil, plus extra for drizzling
1 small garlic clove
50g toasted flaked almonds, divided
6 slices Ibérico or Serrano ham
75g Manchego cheese, shaved
Salt and freshly ground black pepper to taste
Directions
Slice the tomatoes into thick slices and arrange them on a large serving platter. Scatter the thinly sliced red onion over the tomatoes. Sprinkle with a generous pinch of salt and ½ teaspoon of the caster sugar. Let the salad rest for 10 to 30 minutes to allow the tomatoes to release their juices and the flavors to meld.
While the tomatoes rest, prepare the dressing. Add the parsley, sherry vinegar, 4 tablespoons of extra virgin olive oil, the remaining 1 teaspoon of caster sugar, the garlic clove, half of the toasted flaked almonds, and a generous pinch of salt to a food processor. Blitz until the mixture reaches a pesto-like consistency. If the dressing is too thick, add a splash of water to loosen it slightly.
Arrange the slices of Ibérico or Serrano ham among the tomatoes and onion on the platter, weaving them between the vegetables to create layers and visual appeal. Drizzle the almond and herb dressing evenly over the entire salad. Scatter the remaining toasted flaked almonds and the shaved Manchego cheese over the top. Finish with an additional light drizzle of extra virgin olive oil. Season with salt and pepper to taste and serve immediately.
