Spanish salad with tomatoes, cucumber and serrano ham Recipe
This salad is a bit like a Greek salad, but instead of cheese the star here is thinly sliced serrano ham. In Spain, bowls of vegetables and ham like this often appear on the table on hot days as a light lunch or dinner. It’s a great way to turn a few simple ingredients into something that looks like a tapas bar starter.
A simple Spanish-style salad that turns basic vegetables into a bar-worthy tapa thanks to aromatic serrano ham and a bright wine-vinegar dressing.
Chef's tips
Use the best tomatoes you can find—ripe and full of flavor—because they carry the whole dish. Don’t overdress the salad; you want a light coating rather than the vegetables swimming in dressing.
How to serve
Serve as a light main with bread, or as part of a tapas spread alongside olives, marinated peppers and a simple tortilla española.
Ingredients
- tomato ripe, meaty tomatoes - 3 pieces
- cucumber fresh, preferably greenhouse-grown - 0.5 pieces
- serrano ham sliced into thin slices - 60 g
- red onion sliced into thin feathers - 0.5 pieces
- green olives pitted, halved - 10 pieces
- olive oil good quality - 2 tablespoons
- white wine vinegar or red wine vinegar - 1 tablespoon
- sea salt to taste, carefully because the ham is salty
- black pepper freshly ground, to taste
- fresh basil torn into pieces - 6 leaves
Preparation
- Wash the tomatoes and cut them into larger pieces, for example into eighths. Transfer to a bowl or a flat plate.
- Wash the cucumber; if the skin is thick you can peel it partially. Slice into half-moons and add to the tomatoes.
- Add the thin slices of red onion and the halved green olives.
- In a small bowl, mix the olive oil with the vinegar, a pinch of salt and pepper. Taste and season more strongly if needed.
- Drizzle the vegetables with the dressing and gently toss with your hands or a large spoon so as not to crush the tomatoes.
- Tear the slices of serrano ham into smaller pieces and arrange on top of the salad. Sprinkle with torn basil leaves and freshly ground pepper. Serve immediately.
Storage
Sałatka najlepiej smakuje od razu po przygotowaniu, bo pomidory szybko puszczają sok. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień, ale szynkę lepiej dołożyć świeżą przed podaniem.
