Spanish-Style Tomato Salad With Crispy Serrano Ham & Shaved Manchego
There’s something magical about summer tomatoes — especially when they’re at their peak, fresh from the farm. On a recent trip to Madrid, I fell in love with the simple elegance of Spanish-style salads, where each ingredient shines. Back home, with the sweetest heirloom tomatoes from Farmer Lee Jones, I knew I had to recreate that experience. This chilled tomato salad combines juicy slices of ripe tomatoes with a bright shallot-garlic dressing, a whisper of honey, and the irresistible crunch of crispy Serrano ham. Finished with curls of nutty Manchego, it’s the kind of dish that celebrates the season in every bite — vibrant, refreshing, and effortlessly beautiful.
Ingredients
- 4 –5 large heirloom tomatoes sliced into ½-inch rounds
- 1/4 cup extra-virgin olive oil Spanish arbequina is perfect
- 2 tbsp red wine vinegar
- 1/2 tbsp honey or to taste
- 1 tbsp small shallot finely minced
- 1/2 tbsp garlic finely minced
- 1 tbsp flat-leaf parsley finely chopped
- a pinch of salt
- 4 –5 slices Serrano ham
- 50 g about 2 oz Manchego cheese, shaved into curls
- Flaky sea salt & freshly cracked black pepper
Instructions
Chill & marinate the tomatoes
- In a shallow dish, layer the sliced tomatoes.
- Whisk olive oil, vinegar, honey, shallot, garlic, parsley, salt, and pepper in a bowl.
- Pour over tomatoes, ensuring every slice is coated. Save some for serving.
- Cover and refrigerate for 30–60 minutes to let flavors infuse while keeping tomatoes cool and refreshing.
Crisp the Serrano ham
- Preheat oven to 375°F (190°C).
- Place ham slices on a parchment-lined tray and bake 8–10 minutes, until golden and crisp.
- Transfer to paper towel to cool; they’ll crisp further.
Assemble
- Arrange the chilled marinated tomatoes on a platter.
- Scatter crispy Serrano ham shards over the top.
- Add curls of Manchego cheese.
- Finish with a light drizzle of the dressing and a pinch of flaky sea salt.