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Recipe details
Spanish Tomato & Cheese Salad
Layers of ripe tomatoes and six-month-aged Manchego cheese dressed with sherry vinegar, olive oil, garlic, oregano, and parsley.
≈ 56 kcal/100 g · ≈ 90 kcal/serving
15 minEasySpanish
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
tomatoes150 g
six-month-aged Manchego cheese57.5 g
extra-virgin olive oil7.5 ml
sherry vinegar2 ml
garlic0.25 pcs
dried oregano0.25 g
fresh parsley, finely chopped1 g
sea salt0.2 g
black pepper0.05 g
Cookware and utensils
knife
cutting board
serving dish
small bowl
fine grater
whisk
Directions
01
Wash and pat the tomatoes dry.
Products
tomatoes — 150 g
Action
wash and dry
Time
2 min
Temperature
no heat
02
Cut the tomatoes into 6 mm rounds.
Products
tomatoes — 150 g
Action
slice
Time
3 min
Temperature
no heat
03
Remove the rind and slice the Manchego into 3 mm slices.
Products
six-month-aged Manchego cheese — 57.5 g
Action
slice
Time
3 min
Temperature
no heat
04
Arrange alternating tomato and cheese slices in a circular serving dish.
Products
tomatoes — 150 g; six-month-aged Manchego cheese — 57.5 g
Action
arrange
Time
2 min
Temperature
no heat
05
Whisk the olive oil, vinegar, grated garlic, oregano, parsley, salt, and pepper in a bowl.
