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Tomato, jamón and soused Spanish onion salad with saffron vinaigrette

Australian Gourmet Traveller Spanish entree recipe for tomato, jamón and soused Spanish onion salad with saffron vinaigrette
Tomato, jamón and soused Spanish onion salad with saffron vinaigrette

Tomato, jamón and soused Spanish onion salad with saffron vinaigrette

Con Poulos
4
20M
5M
25M

Ingredients

Method

Main

1.Thinly slice half the garlic and combine in a bowl with onion, vinegar and lemon juice and mix to combine. Season to taste with sea salt and freshly ground black pepper and stand for 15 minutes or until onion is soft.
2.Brush a little olive oil over both sides of bread and chargrill for 1-2 minutes on each side, then rub both sides with remaining garlic clove and with cut-side of halved tomato (discard garlic and tomato). Coarsely tear bread and place in a large bowl with onions and soaking liquid, crushed tomatoes and juices, herbs, jamón and olives.
3.Combine saffron and soaking liquid and remaining olive oil in a small bowl and whisk to combine, then season to taste. Drizzle over bread mixture, toss gently to combine and serve immediately.

Drink Suggestion: Grenache ‘rosado’ (pink wine). Drink suggestion by Max Allen

Notes

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