Jamon Iberico Salad

with Orange, Chickpeas, and Almonds

A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

With the price of good Spanish Jamon Iberico what it is, it’s an ingredient that is savored and used sparingly in dishes. You’ll find it served wafer-thin in slices as a tapa, or perhaps fine slivers of the prized meat garnishing a side dish, but why not use it to bring a luscious salad to life!  

In this respect, this Jamon Iberico salad recipe requires very little but achieves a lot. It combines the delicious oily flavors of Jamon Iberico along with citrus notes and greens, with a subtle crunch from the choice ingredients of roasted nuts or almonds. 

Jamon Iberico salad is the ideal starter dish or small tapas that is perfect for sharing. This recipe uses just 50g (1.8 oz.) worth of Jamon Iberico but makes a delicious tapas for 2-3 people.

Easy Recipe | Cold Recipe | Jamon Iberico | Mediterranean Recipe | Mediterranean | No-Cook Recipe | Easy Tapas Recipe | Healthy Recipe | 15-Minute Recipe

Serving:

2-3 people/tapas

Ready in:

15 minutes

Skill level:

Very easy 

Serve with:

Good on its own!

A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

What you’ll need to make Jamon Iberico Salad

(Serves 2-3 – Tapas)

  • Some good quality cured Spanish ham (we used Jamon de cebo Iberico) 
  • ½ cup cooked and prepared chickpeas
  • 1 cup worth of mixed greens (we used lambs lettuce, but rocket would also work fine)
  • 1 orange
  • 2 tablespoons of flaked almonds

Note: Mixed seeds or nuts (pumpkin seeds, pine nuts, pistachio nuts, also work well)

  • 100g (3.5 oz.)  ball of mozzarella
  • Coarse sea salt and cracked black pepper (for seasoning)
  • Extra virgin olive oil
  • Honey
  • Moscatel Vinegar (or balsamic vinegar)

        Equipment needed

        • Small mixing bowl and whisk for the salad dressing
        • 1 large bowl for tossing salad
        • 1 large serving plate (12-inches/30cm)

        Different types of Jamón from Spain

        There are only 4 regions in Spain that make authentic Iberian produce, all of which are authenticated with a specific denominación de origen acknowledged throughout Spain and Europe;

        • D.O.P. Guijuelo – Foothills of the sierras of Gredos and Béjar 
        • D.O.P. Los Pedroches, province of Córdoba 
        • D.O.P. Dehesa de Extremadura
        • D.O.P. Jabugo, Province of Huelva 

        60% of the production of Jamón ibérico comes from the DO Jamón de Guijuelo

        There are three main considerations that define each type of Jamon product;

        • Breed 
        • Diet
        • Origin

        Jamón Serrano

        This cured Spanish dry-cured ham is made from a specific breed of pig, the Landrace white pig, a non-Ibérico breed of pig. Serrano ham is considered most similar to Italian prosciutto or French jambon de Bayonne. 

        The process to make serrano ham involves fresh hams being cleaned and trimmed, covered with salt for 2 weeks, where they are then washed and hung to dry for around 6 months. The final curing stage involves the ham legs being stored in a cool space for around 18 months. The most suitable curing areas are often found in mountainous regions (sierras) which gives the ham its namesake. 

        several legs of jamon iberico sit in a jamoneria in Spain

        Jamón Ibérico de cebo

        Jamón Ibérico is a Spanish cured ham that is specifically made from Black Iberian breed pigs. Spain’s denominación de origen rules dictate that jamón ibérico must be made from pure breed or cross-bred pigs, so long as they have at least 50% Black Iberian in their ancestry. 

        The pigs are usually farmed and fed on grass, herbs, and roots. Once slaughter time approaches, the pigs are commonly fed a diet of chestnuts or acorns which produces the most prized and best-quality jamón ibérico

        The fresh hams are cleaned and salted and left to dry for 2 weeks. They are then rinsed and left to dry for a period of around 6 weeks. The curing process then lasts between 12-48 months depending on the producer. 

        Jamón Ibérico de Bellota

        Considered the premium standard when it comes to Jamón Ibérico in Spain. This ham is also made from Black Iberian pigs that are free to roam pastureland and acorn orchards and have a diet of grass, acorns, and chestnuts. The strict diet offers the meat a high- fat content and a subtle yet distinguishable nutty flavor. 

        There are three types of Jamón Ibérico de Bellota that are divided into grades (50%, 75%, and 100%) depending on the breed’s purity. The 100% variety is also known as Jamón Pata Negra which translates to ‘ham of the black foot’

        Best Jamón Ibérico to use

        For this recipe, we have used Jamon de cebo Iberico (50% Raza Iberica) which has been cured for 24 months. This Jamon has been sliced super fine and is very soft, unlike Jamón Ibérico de Bellota which has a more rigid texture. Jamon de cebo Iberico has a smooth flavor and a high-fat content that makes the Jamon quite oily.

        It works really well in a salad as you don’t need too much of it due to its rich full flavor. As it’s made from farmed pigs (instead of roaming field pigs) it’s a little cheaper than Jamón Ibérico de Bellota but still has an incredibly rich flavor.  

        Salad ingredients to use

        It’s common in Spain to find tapas made with a slice of serrano ham served on top of a small piece of melon. While at first, the flavors may appear abstract, one taste and you’ll quickly discover the idyllic contrast between sweet and salty that works so well. 

        There are literally millions of ‘melon and Jamon Iberico’ recipes out there already on Google, so for this recipe, we’re using orange instead.

        Using orange offers another layer of flavor with smooth sweet citrus notes that work perfectly with the oily and salty flavors of the Jamon Iberico and nutty flavors from the chickpeas. This recipe could work easily as well with a sweet, ripe pink grapefruit too, just check it’s not too sour before adding it to the salad.   

        Alternatively, any of the summer stone fruits will work a treat in this salad. Pair peaches with hazelnuts, or nectarines with walnuts and you’ve got a winning combination.

        A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

        Seeds or Nuts, or both?

        It’s all about finding the right level of contrast between soft and crunchy ingredients so it is really a matter of preference when it comes to which to use. It’s worth experimenting with different nut and seed combinations to discover what works best for yourself. Go nuts! Or seeds! Or whichever you prefer! 

        There’s nothing more Spanish than using almonds in recipes, so some toasted almond flakes work really well with the other ingredients in this recipe. Toasting them adds a touch more crispiness to each bite! 

        Chickpeas in salads?

        We’ve also added cooked chickpeas to give a soft, nutty flavor and texture to the dish. Chickpeas also make the dish a little more filling and offer some great health benefits too! 

        Chickpeas are a great source of vitamins, minerals, and fiber. Chickpeas also reduce your risk of disease, improve digestion, and can also aid weight management. 

        164 grams (around a cup serving) of cooked chickpeas provides;

        • Calories: 269
        • 14.5 grams of protein
        • 4 grams of fat
        • 45 grams of carbs
        • 12.5 grams of fiber
        A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

        How to make Jamon Iberico Salad

        This salad is very easy to make and takes around 15 minutes to prepare. Best of all, there’s no cooking involved so it’s the ideal summer salad when it’s too hot to be in the kitchen for too long. 

        Scroll down to find the complete step-by-step guide on how to make this recipe. Here’s a short summary below. 

        • Prepare salad dressing
        • Peel and slice orange
        • Arrange salad and add Jamon Iberico
        • Tear some mozzarella and arrange on top
        • Pour on dressing and add flaked almonds or seeds
        • Season to taste

        And that’s it! In around 15 minutes flat you’ve made yourself one super tasty salad!

        A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

        Jamon Iberico Salad with Orange, Chickpeas, and Almonds

        Byron
        With the price of good Spanish Jamon Iberico what it is, it’s an ingredient that is savored and used sparingly in dishes. You’ll find it served wafer-thin in slices as a tapa, or perhaps fine slivers of the prized meat garnishing a side dish, but why not use it to bring a luscious salad to life! 
        In this respect, this Jamon Iberico salad recipe requires very little but achieves a lot. It combines the delicious oily flavors of Jamon Iberico along with citrus notes and greens, with a subtle crunch from the choice ingredients of roasted nuts or almonds. Jamon Iberico salad is the ideal starter dish or small tapas that is perfect for sharing.
        This recipe uses just 50g (1.8 oz.) worth of Jamon Iberico but makes a delicious tapas for 2-3 people.
        5 from 2 votes
        Prep Time 15 mins
        Cook Time 0 mins
        Total Time 15 mins
        Course appertizer, Salad, Side Dish, tapas
        Cuisine American, Authentic Spanish recipe, spanish
        Servings 3 people
        Calories 312 kcal

        Equipment

        • Small mixing bowl and whisk for the salad dressing
        • 1 large bowl for tossing salad
        • 1 large serving plate (12-inches/30cm)

        Ingredients
          

        For the salad

        • 50 g 1.8 oz. of Jamon de ceba Iberico (24 months cured)
        • ½ cup of chickpeas cooked and ready to eat
        • 1 cup mixed greens of choice
        • 1 large orange
        • 2 tablespoons of flaked almonds
        • Note: Mixed seeds or nuts pumpkin seeds, pine nuts, pistachio nuts, also work well.
        • 100 g 3.5 oz. ball of mozzarella
        • Coarse sea salt and cracked black pepper for seasoning

        For the dressing

        • 1 tablespoon of extra virgin olive oil
        • 1 tablespoon of orange juice
        • 1 tablespoon of honey
        • Zest from ½ an orange
        • A splash of Moscatel Vinegar or balsamic vinegar

        Instructions
         

        • First, make the dressing by adding all ingredients to a bowl and whisking for 2 minutes.
          1 tablespoon of extra virgin olive oil, 1 tablespoon of orange juice, Zest from ½ an orange, A splash of Moscatel Vinegar, 1 tablespoon of honey
          a small white bowl with a black rim olds some salad dressing
        • Prepare the orange by cutting off the skin and white membrane with a sharp knife. Cut into thin slices.
          1 large orange
          sliced orange with skin removed sits on a chopping board
        • Add the greens and chickpeas to a small bowl and add a few teaspoons of the dressing. Toss salad lightly until covered.
          1 cup mixed greens of choice, ½ cup of chickpeas
          some dressed greens sit on a serving slate
        • Add the greens and chickpeas to a serving plate, then add the orange slices and the thin slices of Jamon Iberico.
          50 g 1.8 oz. of Jamon de ceba Iberico (24 months cured)
          Greens and orange slices sit on a slate plate
        • Carefully tear small pieces from the mozzarella ball and arrange them on the salad then drizzle some of the dressing over the salad.
          100 g 3.5 oz. ball of mozzarella
          some jamon iberico is added to slate plate, with the greens, orange slices and cchickpeas.
        • Finally, right before serving, sprinkle some flaked almonds (or seeds) and season with salt and pepper.
          2 tablespoons of flaked almonds, Coarse sea salt and cracked black pepper, Note: Mixed seeds or nuts
          a jamon iberico salad sits on a slate plate

        Video

        Nutrition

        Serving: 80gCalories: 312kcalCarbohydrates: 34.5gProtein: 15.8gFat: 13.4gSaturated Fat: 3.3gCholesterol: 28mgSodium: 445mgPotassium: 418mgFiber: 7.7gSugar: 15.6gCalcium: 67mgIron: 2mg
        Keyword 15-minute-meal, Easy Dinner ideas, easy to make, ham, Iberico ham, jamon, jamon Iberico, orange, salad, Spanish tapas, tapas
        Tried this recipe?Let us know how it was!

        Jamon Iberico Salad – Tips and FAQs

         

        Is Jamon Iberico good for you?

        Jamon Iberico is good for your health in moderation and features in the Mediterranean diet. Jamon Iberico in small portions can help improve blood pressure and provides essential nutrients such as riboflavin, thymine, and B12. 

        Is Jamon Iberico fattening?

        No, despite what is commonly perceived, Jamon Iberico is not fattening in moderate portions. This recipe uses just 50 grams (1.8 oz) of Jamon Iberico, well below the daily recommended intake for cured meats and hams. At this portion size, Jamon Iberico can be beneficial to our bodies as it is rich in antioxidants and anti-inflammatory properties.

        How much Jamon Iberico can you eat a day?

        Studies have shown consuming 50 grams (1.8 oz) of Jamon Iberico per day is considered healthy and does not impair cardiovascular health. This recipe uses just 50 grams of Jamon Iberico shared between 2-3 people, making it well below the recommended daily consumption for Jamon Iberico.

        How long does Jamon Iberico salad take to make?

        • Prep time: 15 minutes
        • Cook time: None
        • Total time: 15 minutes

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        A large platter of jamon iberico sald sits topped with mozarella, salad greens, chickpeas, and seasoned with salt and pepper

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