Tomato salad with serrano ham

Ingredients

• 1 packTasty Tom tomatoes
• 1 punnetcherry tomatoes
• 1 packflat-leaf parsley
• 1 clovegarlic
• 60 ml (4 tbsp)extra-virgin olive oil
• 30 ml (2 tbsp)lemon juice
• to tasteblack pepper
• 2 packsSerrano ham

Instructions

1. 1

   Prepare the tomatoes

   Wash and dry both types of tomatoes. Cut the larger tomatoes into slices or bite-sized pieces and halve the cherry tomatoes.

2. 2

   Make the dressing

   Finely chop or crush the garlic. Mix it with the olive oil and lemon juice, then season with black pepper.

3. 3

   Chop the parsley

   Pick the parsley leaves from the stems and chop the leaves finely.

4. 4

   Assemble the salad

   Arrange the tomatoes on a serving plate. Scatter over the parsley and drape the Serrano ham across the top.

5. 5

   Dress and serve

   Spoon the dressing over the salad just before serving.

What is tomato salad with Serrano ham?

This Spanish-style salad pairs ripe tomatoes with Serrano ham, a cured ham traditionally associated with Spain. The tomatoes bring juiciness and sweetness, while the ham adds a savoury, salty contrast.

Here, two kinds of tomato give the plate a mix of sizes and textures. A simple dressing of olive oil, lemon and garlic, finished with parsley, keeps the flavours fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 14g protein, 7g carbs, 22g fat.

The tomatoes contribute most of the carbohydrates, while the olive oil supplies much of the fat and the Serrano ham provides most of the protein. Pair a serving with leafy vegetables or a modest portion of bread to make it a more complete plate.

Choosing the tomatoes

Larger tomatoes: choose ripe but firm ones so they slice neatly and hold their shape on the plate.

Cherry tomatoes: halve them to expose their juicy centres and make them easier to eat alongside the ham.

Keep the dressing balanced

Olive oil: whisk or stir it with the lemon juice and garlic so the dressing is evenly combined before it goes onto the salad.

Lemon: the juice brightens the tomatoes and cuts through the richness of the oil and ham. Taste before adding extra pepper, as Serrano ham is already salty.

Handle the parsley and ham gently

Parsley: chop the leaves shortly before serving to preserve their fresh flavour. Scatter them over the tomatoes rather than mixing them vigorously into the dressing.

Serrano ham: arrange the slices loosely on top so they remain distinct and are easy to serve.

Serve it at its best

Room temperature tomatoes have more flavour than chilled ones, so let them warm up a little if they have been refrigerated. Add the dressing at the last moment to keep the salad from becoming watery.

Serve as a starter or alongside crusty bread, grilled vegetables or a simple omelette. The bread is especially useful for soaking up the tomato juices and dressing.

Recipe notes & tips

• Dry the tomatoes after washing so the dressing clings rather than becoming diluted.
• Use a sharp knife to slice the larger tomatoes cleanly.
• Taste the dressing before adding pepper, since the ham brings saltiness.
• Dress the salad just before it goes to the table.
• Keep the ham in loose folds for an attractive presentation and easy serving.

Variations

• Add cucumber: cut it into bite-sized pieces for extra crunch.
• Use basil: replace some of the parsley with fresh basil for a different herbal note.
• Add red onion: slice it very thinly for a sharper flavour.
• Include olives: scatter a few pitted olives over the salad for a briny accent.
• Make it more substantial: serve with toasted bread to catch the dressing and tomato juices.

Common mistakes to avoid

• Using watery tomatoes: choose ripe, firm fruit and drain away excess juice before dressing.
• Dressing too early: wait until serving so the tomatoes stay firm and the plate does not turn watery.
• Adding too much pepper at first: season gradually because the Serrano ham is already savoury.
• Chopping the ham: leave the slices whole or loosely folded so they remain easy to pick up.
• Overmixing the salad: arrange the ingredients on the plate and spoon over the dressing gently.

How to store

This salad is best eaten freshly dressed. Keep leftovers covered in the fridge and eat within a day; the tomatoes will soften, so bring them briefly towards room temperature before serving and avoid reheating.

Frequently asked questions