Salad of Heirloom Tomatoes, Cheese and Country Ham

By norsegal8

When shopping for this salad, don’t worry about finding the exact varieties I list here; just use the ripest local tomatoes you can find. For the most beautiful salad, look for a range of colors, shapes, and sizes. I love paper-thin slices of country ham, but prosciutto, jamón Serrano, or your favorite salami will work equally well.

Ingredients

• 2 large Cherokee Purple tomatoes
• 2 Green Zebra tomatoes
• 2 Black Prince tomatoes
• 2 Pineapple tomatoes
• 4 Snow White tomatoes
• 4 green grape tomatoes
• 1 pint yellow or red currant or pear tomatoes
• Salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 anchovy filet, minced
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
• Smallest leaves from 1 branch fresh basil
• 4 ounces ricotta salata cheese
• 8 pieces very thinly sliced country ham or prosciutto

Details

Servings 8

Preparation

Step 1

1.First wash the tomatoes and core all but the smallest ones. Then, depending on their size, slice, quarter, or halve the tomatoes or leave them whole, slicing the larger ones thickly (about 4 slices each).Arrange them on one big serving platter or divide them evenly between 8 individual plates. Season the tomatoes with a touch of salt and pepper.

2.Whisk together the olive oil, vinegar, garlic, anchovies, sugar, pepper flakes, and a pinch or two of salt in a small bowl. Drizzle the vinaigrette over the tomatoes and scatter basil leaves on them.

3.Finally, coarsely crumble the cheese over the tomatoes, then arrange the slices of country ham on top of and around the tomatoes.