Spanish Nectarine Salad with Jamón Ibérico and Sherry
A bright, elegant summer salad balancing sweet stone fruit with salty cured ham, bitter greens, and a tangy-rich sherry vinaigrette. Sliced nectarines and jamón ibérico are dressed with toasted almonds and peppery arugula, making it perfect as a light starter or side to grilled fish or chicken.
Steps
Before you start
- Choose ripe but still slightly firm nectarines that yield gently to pressure—overripe fruit will fall apart when sliced
- Toast the almonds just before serving so they stay crisp
- Have all ingredients prepped and within reach before dressing the salad, as arugula wilts quickly
Toast the almonds
- Place almonds in a small skillet or dry pan over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a small bowl and let cool slightly.
- Do not walk away—they burn quickly.
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Ready when: Almonds are fragrant and light golden brown
Tip: Toast nuts in a dry pan rather than in the oven for better control and a fresher flavor
Make the sherry vinaigrette
- In a medium bowl, whisk together sherry vinegar and Dijon mustard until combined.
- Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify.
- Season with sea salt and freshly ground black pepper to taste.
- The vinaigrette should taste bright and balanced—add more salt if it feels flat.
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Ready when: Vinaigrette is emulsified and creamy, no visible oil pools
Tip: Whisk the vinegar and mustard first—the mustard acts as an emulsifier and helps the oil incorporate smoothly
Slice the nectarines
- Cut each nectarine in half along the seam and remove the pit.
- Slice each half into thin, even wedges (about ¼-inch or 6 mm thick).
- Keep the slices intact on the cutting board until you're ready to plate—this prevents bruising.
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Ready when: Nectarines are uniformly sliced and pit is cleanly removed
Tip: If your knife is slipping on the stone fruit, hold it steady against a damp cutting board or with a kitchen towel underneath
Assemble the salad
- Arrange the arugula on a large platter or individual plates, creating a loose bed.
- Scatter the nectarine slices and jamón ibérico pieces over the greens.
- If using red onion, distribute it evenly.
- Pour about three-quarters of the sherry vinaigrette over the salad and toss gently with your hands or salad servers, lifting from the bottom to coat the greens lightly without bruising them.
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Ready when: All components are distributed and arugula is lightly coated
Tip: Toss gently and at the last moment; over-mixing will wilt the arugula and break down the delicate nectarine slices
Finish and serve
- Top the salad with the toasted almonds.
- Drizzle any remaining vinaigrette around the edges of the platter or over individual plates.
- Taste a bite and adjust seasoning with a pinch of sea salt and black pepper if needed.
- Serve immediately while the almonds are still warm and crisp.
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Ready when: Salad is plated and seasoned to taste
Tip: Add the almonds at the very last moment—they will soften and lose their crunch if dressed in advance
Good to know
Tips
- Choose nectarines that have a sweet fragrance and give slightly when gently squeezed—they should be ripe but still firm enough to slice cleanly without falling apart
- The jamón ibérico is delicate and expensive; ask your butcher to slice it paper-thin. If it's thick, it will be chewy rather than silky. Store it loosely wrapped and use within a few days
- Sherry vinegar adds a complex, mildly sweet depth that regular vinegar cannot match—it is worth sourcing, but a quality red wine vinegar with a touch of honey works in a pinch
- This salad pairs beautifully with grilled fish, chicken, or as part of a Spanish-style tapas spread; serve as a composed first course or light lunch
Make ahead
The sherry vinaigrette can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and whisk briefly before using.
Storage & reheating
This salad is best served immediately. Any leftovers (unlikely) can be stored in an airtight container in the refrigerator for up to 1 day, though the arugula will wilt and the almonds will soften. Do not freeze.
Substitutions
- jamón ibérico, thinly sliced → Prosciutto di Parma or jamón serrano. These will be slightly less rich, but still provide the essential salty, savory note. Use the same quantity.
- Marcona almonds or blanched sliced almonds → Toasted pine nuts or hazelnuts. Pine nuts add a buttery sweetness; hazelnuts bring earthiness. Toast the same way and use the same weight.
- sherry vinegar → Red wine vinegar with a pinch of honey. Use the same amount of vinegar plus ¼ tsp honey per tablespoon of vinegar to approximate sherry's subtle sweetness.
- fresh arugula → Mixed baby greens or young spinach. Spinach is milder; use a combination of greens for complexity. Use the same weight.
