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–+ servings

Mediterranean Sunrise Salad

Spanish Tomato and Pepper Salad with Eggs and Ham
Couverts4
Preparation 30 minutes
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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.
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Course; Eggs / Pork / Salad
Cuisine; European / Spain