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In a hot dry skillet, brown the almonds for 2 to 3 minutes monitoring the cooking and stirring regularly until the almonds are golden brown.
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Slice ham in small strips.
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Cut the cherry tomatoes in two.
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Slice the red onion.
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In a dish, arrange the slices of ham.
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Cover with cherry tomatoes.
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Place grilled almonds on tomatoes and add chopped onion.
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Add oil and balsamic vinegar on the whole.
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Cut the basil leaves over the tomatoes.
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Finally add salt and pepper.