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Summer Salads to Pair with Spanish Ham and More

In the summertime we’re looking for light, oven-free recipes that are ultra-refreshing and still keep the hunger at bay. So we’ve put together some of our favorite summer salads, each loaded up with fruits and vegetables for that sweet and nourishing flavor we all need to beat the heat, along with lots of good crunch and creamy textures. And of course, acorn-fed 100% ibérico ham and pork shoulder hold each of them together and add an extra layer of flavor. 

Every one of these delicious and insanely simple summer salads work perfectly as a side, or even a full-on meal when you’re not interested in turning on the oven. 

Watermelon Mozzarella Salad with Asparagus and Acorn-Fed 100% Ibérico Han

Serves: 4


1lb. watermelon 

8 oz. asparagus, trimmed

4 oz. small mozzarella balls

Extra-virgin olive oil 

Red wine vinegar

2 oz. Acorn-Fed 100% Ibérico Ham


  1. Cut the watermelon into chunks and place on a large serving dish. 
  2. Blanch asparagus until tender and cut into fourths. Spread over the watermelon.
  3. Add mozzarella to the serving dish and dress with olive oil and red wine vinegar to taste. 
  4. To finish, layer slices of jamón over the top and enjoy. 

Mango Salad with Queso Fresco and Acorn-Fed 100% Ibérico Pork Shoulder

Serves: 4


2 oz. Acorn-Fed 100% Ibérico Pork Shoulder

1 cup mixed greens 

¼ cup walnuts, roughly chopped 

¼ cup queso fresco, diced 

½ cup mango, julienned 

Flaky salt 

Extra-virgin olive oil 


  1. Cut the pork shoulder into small diced pieces.  
  2. To assemble, grab 4 small clear dishes and first layer on the mixed greens, then walnuts, and queso fresco. 
  3. Add the pork shoulder pieces and mango, and finish with flaky salt and a drizzle of extra virgin olive oil. 

Chilled Mango and Jamón Salad 

Serves: 4


½ cup freshly-squeezed lime juice

4 tablespoons sugar

1 cup extra-virgin olive oil 

¼ cup mint leaves


1 bag mixed greens

2 cups arugula 

4 mangos, peeled, pitted, and diced 

2 oz. Acorn-Fed 100% Ibérico Ham


  1. To make the vinaigrette, whisk lime juice, sugar, olive oil, and salt to taste. 
  2. Smash the mint leaves with a spoon and mix into the vinaigrette. Let sit for 15 minutes. 
  3. To build the salad, add mixed greens and arugula to a large mixing bowl. Mix with ⅔ of the vinaigrette and distribute the salad onto four individual plates. 
  4. Top with mango and drizzle on the remaining vinaigrette. 
  5. Cut the ham into long thin strips and place on top of the salad. Enjoy!

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What Our Clients Say

Jordi Ramos Review

Jordi Ramos San Francisco, CA

⭐⭐⭐⭐⭐ Highly recommended! Real Iberico products coming from Spain! Super nice packaging and the Taste is amazing. I usually bring one of these product + a bottle of wine when I am going to my friend’s place for dinner, and it is always the success of the dinner table!

Review of Julia Lee

Julia Lee New York, NY

⭐⭐⭐⭐⭐ I am in love with the covap products! They are the real thing, and you won’t be able to find a better quality in the market! The jamón melts in your mouth! And the salchichón and chorizo are completely amazing! Even the little ones enjoy them so much! The packaging is very neat and easy to store. We are clients for life!

David Lopez Review

David Lopez Miami, FL

⭐⭐⭐⭐⭐ I’m so happy with my order! Loved the packaging and we received the order a day before than expected. Product quality is amazing, I feel I’m back to Spain! Can’t wait to get me next order!

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