Cooked - Salmorejo - No-cook Spanish-inspired Meal Is Perfect For Summertime

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Salmorejo - No-cook Spanish-inspired Meal Is Perfect For Summertime

4.0

1 loaf stale crusty, rustic bread (such as semolina Italian loaf or ciabatta bread)

2 tablespoons sherry vinegar

1 clove garlic, grated on a Microplane

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for garnish

¼ cup extra-virgin olive oil

1 pound small heirloom tomatoes, roughly chopped

2 ounces sliced Serrano ham or prosciutto, torn into bite-size pieces (about ½ cup)

3 large hard-cooked eggs , peeled and roughly chopped, divided

Roughly chopped fresh flat-leaf parsley, optional

Prepare the bread: Tear the bread into 1-inch chunks until you have 4 cups.
Make the dressing and assemble the salad: In a large bowl, whisk together the vinegar, grated garlic, salt, and pepper. While whisking constantly, gradually add the oil until combined. Add the torn bread, tomatoes, Serrano ham or prosciutto, and ½ cup of the chopped eggs to the bowl with the dressing. Toss gently to combine.
Chill: Cover the bowl and refrigerate until the bread softens slightly, at least 30 minutes and up to 1 hour.
Serve: Sprinkle the salad with the remaining chopped eggs, season with additional black pepper, and garnish with parsley, if desired. Serve immediately. Love the recipe? Leave us stars and a comment below!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇪🇸Spanish

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰

Created 53 weeks ago

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