Tomato & Manchego Salad
Summer on a plate
Peak-season tomatoes sliced thick, layered with thin shards of aged manchego, dressed with EVOO, sherry vinegar, flaky salt, and fresh basil. The Spanish answer to caprese — better, because manchego has more character than mozzarella. Two Iberico Club products plus whatever tomatoes look best at the market.
Ingredients
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
Preparation
- Slice ripe tomatoes into thick rounds. Season generously with flaky salt and let sit 5 minutes.
- Shave manchego into thin irregular pieces using a peeler or sharp knife.
- Layer tomatoes and manchego on a plate, alternating and overlapping.
- Drizzle with EVOO and a few drops of sherry vinegar. Scatter fresh basil leaves. Crack of black pepper.
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