Spanish Salad with Tomatoes, Peaches and Serrano Ham Recipe
This salad combines the sweetness of ripe peaches, juicy tomatoes and thin slices of serrano ham, all drizzled with good-quality olive oil. In Spanish homes, such combinations of fruit and cured meats appear in summer, when it’s hot and no one feels like heavy dishes. The taste is a bit reminiscent of the well-known pairing of melon with Parma ham, but it’s juicier and more tomato-forward.
This salad showcases a classic Spanish love for pairing sweet fruit with savory cured meats. The combination of juicy tomatoes and peaches with salty serrano ham and fragrant basil creates a refreshing, elegant dish that requires no cooking and comes together in minutes.
Chef's tips
Choose the ripest, most fragrant peaches and tomatoes you can find – their flavor carries the whole dish. Don’t skimp on the quality of the olive oil, as it acts almost like a sauce here. Tear the ham and basil by hand rather than cutting them to keep a more rustic, appetizing look.
How to serve
Serve well-chilled or at room temperature, never straight from the fridge. Pair with crusty white bread or baguette, a simple chilled white wine or a light rosé. It also works beautifully as part of a larger tapas-style spread with olives, cheeses and grilled vegetables.
Ingredients
- tomatoes - 3 pieces
- peach - 2 pieces
- serrano ham - 60 g
- onion - 0.5 pieces
- basil - 1 handful
- olive oil - 2 tablespoons
- wine vinegar - 1 teaspoon
- sea salt
- black pepper
Preparation
- Wash the tomatoes and cut them into thick slices or larger wedges so they stay juicy.
- Wash the peaches. If the skin is tough, you can peel them, but it’s not necessary. Cut in half, remove the pit and slice the flesh into eighths.
- Peel the red onion and slice it into very thin slivers. If it’s very sharp, you can cover it with cold water for a minute and then drain.
- On a large plate or platter, arrange the tomato slices and peach pieces, tossing them together lightly.
- Scatter the onion slivers on top, along with the serrano ham slices torn into smaller pieces.
- In a small bowl, mix the olive oil with the wine vinegar, a pinch of salt and pepper. Whisk with a fork until the dressing comes together lightly.
- Drizzle the salad with the dressing just before serving. Sprinkle with torn fresh basil leaves.
- Taste and, if needed, add a little more salt or pepper at the end.
Storage
Sałatkę najlepiej zjeść od razu, bo pomidory szybko puszczają sok, a owoce miękną. Jeśli coś zostanie, przechowuj w lodówce i zjedz najpóźniej następnego dnia jako dodatek do pieczywa.
