Wood-Smoked Tomatoes and Jamón Salad Recipe

Ingredients

• 1 kg hickory or other dense woodchips, soaked in cold water for 1 hour, drained
• 6 firm vine-ripened tomatoes
• 300 gm mini Roma truss tomatoes
• 6 thick sourdough bread slices
• 2 tbsp olive oil
• 1 garlic clove, halved
• 6 jamón Ibérico slices
• 100 gm green olives, pitted and halved (½ cup)
• 1 cup flat-leaf parsley, torn (firmly packed)
• Sherry vinaigrette
• 1 tbsp sherry vinegar
• 60 ml extra-virgin olive oil (¼ cup)