Ham and Cheese Tartines with Cherokee Purple Tomato Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 34%
  • Fat: 10.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.2g
  • Carbohydrate: 34.4g
  • Fiber: 2.2g
  • Cholesterol: 19mg
  • Iron: 2.4mg
  • Sodium: 730mg
  • Calcium: 135mg


  • Tartines:
  • 4 (1 1/2-ounce) slices ciabatta bread, toasted
  • 1 ounce serrano ham, cut into 4 thin slices
  • 3 ounces Manchego cheese, cut into 4 thin slices
  • 1 teaspoon chopped fresh oregano
  • Salad:
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon sherry vinegar
  • 2 teaspoons extravirgin olive oil
  • 1 garlic clove, minced
  • 4 cups torn Boston lettuce
  • 3 cups thinly sliced honeydew melon
  • 3 medium Cherokee Purple tomatoes, halved lengthwise and thinly sliced


  1. 1. Preheat broiler.
  2. 2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.
  3. 3. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.
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