michelle picker cooks

The remote and mountainous Spanish town of Teruel is not only known for it’s Moorish architecture but is also renowned for it’s jamón serrano (cured ham). This salad would make a fitting accompaniment.

Slice 3 very large ripe tomatoes and arrange them in a single layer in a shallow serving dish. In a bowl combine ⅓ of a cup of olive oil with ¼ of a cup of sherry vinegar (try to use sherry vinegar if at all possible otherwise substitute red wine vinegar), ¼ of a cup of finely chopped red onion, 2 tablespoons of drained capers, 2 tablespoons of minced fresh parsley, 1 large minced garlic clove, 1 teaspoon of salt, 1 teaspoon of crumbled dried basil, and ¼ of a teaspoon of freshly ground black pepper. Mix well then spoon the dressing over the tomatoes. Cover and chill for 3 hours before serving.

*see the original recipe here