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Tomato and Serrano ham tapas


© Jambon Serrano Consorcio / Recipe by Alberto Herraïz
© Jambon Serrano Consorcio / Recipe by Alberto Herraïz
Preparation time: 30 minutes

Ingredients (serves 6)
3 red tomatoes
3 yellow or green tomatoes
1 thick slice (1/2cm) of Serrano Consorcio ham
6 thin slices of Serrano Consorcio ham
3 small onions
1 piece (10cm) of cucumber
8 black olives
3 tablespoons olive oil
4 teaspoons sherry vinegar
Sea salt, pepper

In a frying pan, brown both sides of the thick slice of ham in a tablespoon of olive oil. Place on kitchen paper and cut into thin strips once cooled.

Blanch and peel the tomatoes, cut them in half and squeeze to get rid of the juice. Peel the cucumber and remove the seeds. Dice the tomato flesh and cucumber skin. Thinly slice the onion. Destone the olives and thinly slice them.

In a salad bowl, mix all the ingredients together, including the thin strips of ham. Add the remaining oil, vinegar, salt and pepper and mix well. Pour the mixture into oiled ramekins or glasses and place in the fridge.

Just before serving, remove from the ramekins/glasses and place on a plate next to a slice of Serrano Consorcio ham at room temperature.

Tip: Serrano ham traditionally goes with tomato in tapas dishes. It's a dry-cured Spanish ham that goes perfectly with a full-bodied red wine such as Rioja or Priorat.


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