Tomato and Manchego Cheese Salad with Sherry Vinaigrette
A vibrant Spanish salad combining ripe tomatoes and nutty Manchego cheese, dressed with a tangy sherry vinaigrette and garnished with fresh basil. This spanish (vegetarian) ready in about 10 minutes pairs ripe tomatoes, cut into wedges, Manchego cheese, cut into thin slices, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium ripe tomatoes, cut into wedges
- 6 oz Manchego cheese, cut into thin slices
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, torn
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Arrange 4 medium tomato wedges on a serving plate and layer 6 oz thin slices of Manchego cheese on top.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Drizzle the sherry vinaigrette evenly over the tomatoes and cheese.
- Step 4: Garnish the salad with 1/4 cup torn fresh basil leaves and serve immediately or chilled.
Frequently asked questions
How long does Tomato and Manchego Cheese Salad with Sherry Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Manchego Cheese Salad with Sherry Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Tomato and Manchego Cheese Salad with Sherry Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Manchego Cheese Salad with Sherry Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Manchego Cheese Salad with Sherry Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The sherry vinaigrette elevated the simple tomatoes and Manchego beautifully—served it for guests and got multiple requests for the recipe!
- ★★★★★
This salad captured the essence of Spanish summer perfectly—my family devoured it at the picnic!
- ★★★★☆
Loved the flavors, but the sherry dressing was slightly too sharp for my palate; otherwise a great dish.
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