Italian tomato salad with crisp Parma ham

Italian tomato salad with crisp Parma ham

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 small plum tomatoes
2 tablespoons olive oil
handful basil sprigs
4 slices parma ham
250g cherry tomatoes
40ml Fresh tomato sauce
1 tablespoon balsamic vinegar
pinch caster sugar
200 g bag mixed salad leaves
salt
freshly ground black pepper

Method

  1. Heat the oven to 200°C.
  2. Cut the plum tomatoes in half lengthways, remove the green core and place them on a baking sheet cut side up. Sprinkle with ½ tablespoon of the olive oil, tear some basil leaves over them and season well with salt and pepper. Bake in the oven for 15–20 minutes, or until the tops are browning but the tomatoes are still firm. Take out of the oven, release the tomatoes from the tray and leave to cool.
  3. Lightly grease another baking sheet and lay out the slices of Parma ham. Bake them in the oven for about 10 minutes until very crisp, taking care not to let them get too dark. Remove them from the baking sheet and set aside.
  4. Cut the cherry tomatoes into quarters.
  5. For the dressing, put the fresh tomato sauce, balsamic vinegar and remaining 1½ tablespoons olive oil in a small food processor bowl and whiz together. When smooth, season with the sugar and some salt and pepper, and transfer to a large bowl.
  6. Toss the salad leaves, a handful of torn basil leaves and the cherry tomatoes in the dressing. Add the cooled, roasted plum tomatoes and turn them through gently. Plate the salad and finish with shards of the crisp Parma ham.
Tags:
Leiths School of food and wine
cookery course
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