Spanish Tomato and Pepper Salad with Eggs and Ham
Mediterranean Sunrise Salad
Spanish Tomato and Pepper Salad with Eggs and Ham
Ingredients
- 1 pound ripe plum tomatoes
- 1 pound red bell peppers
- 1 pound green bell peppers
- 2 large hard-boiled eggs
- Salt to taste
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- ¼ teaspoon ground cumin
- 2 teaspoons mild white wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ pound Serrano ham or prosciutto thinly sliced
Instructions
- Preheat the oven to 500°F (260°C).
- Place tomatoes and bell peppers on a baking sheet, roast for 20 minutes, turning once.
- Let them cool slightly, peel, and coarsely chop.
- Combine and transfer to a serving platter.
- Separate the egg whites and yolks.
- Coarsely chop the whites and finely chop the yolks.
- Sprinkle both over the tomatoes and peppers.
- Season with salt and scatter the thinly sliced red onion over the salad.
- In a mortar or mini-processor, mash the garlic with a pinch of salt and the cumin.
- Stir in the white wine vinegar and olive oil, then drizzle the dressing over the salad.
- Arrange the thinly sliced Serrano ham on top and serve the salad at room temperature.