Bold twist revamps classic ham and pineapple salad recipe

Ham and pineapple salad has been a staple on my table for years. Simple, quick, and reliable—but I admit, I started to get slightly bored over time. So, I decided to add something of my own, an unexpected ingredient that completely transformed the flavour. The result exceeded my expectations—the classic ham and pineapple salad became distinctive, fresh, and simply better.

Until now, I prepared it like everyone else—ham, tinned pineapple, corn, yellow cheese, and mayonnaise. A tried and tested combination that's hard to mess up. But I felt it was missing something to break its mildness. I opted for leek. Yes—just regular white leek added a touch of boldness and slight spiciness to this mix. Thanks to it, the ham and pineapple salad gained a new character and levelled up in my kitchen.

For those counting calories or simply preferring lighter dishes, I recommend mixing mayonnaise with plain yoghurt. I often use a half-and-half ratio, and I'm pleased with the result—the salad stays creamy but is less fatty and more easily digestible.

Below you'll find my version of the recipe—with the additional ingredient I recommend to everyone.

Ingredients:

• 140 g of ham (preferably canned),
• 1 tin of pineapple (about 340 g drained),
• 1 tin of corn (about 225 g drained),
• 200 g of yellow cheese (e.g., Gouda or Edam),
• 60 g of mayonnaise (can be mixed with yoghurt),
• 1 medium leek (white part only),
• salt and pepper to taste.

Step by step preparation:

1. I dice or slice the ham—depending on what I have in the fridge.
2. I drain the pineapple from the syrup and cut it into smaller pieces if it's in slices.
3. I drain the corn from the brine and toss it into a bowl.
4. I grate the yellow cheese with a coarse grater—it gives the best texture.
5. I slice the leek into thin half-rings and pour boiling water over it—to remove the sharp taste but retain its character.
6. I mix everything in a large bowl, season it with salt and pepper, and add the mayonnaise or its mixture with yoghurt.

I usually put the prepared salad in the fridge for a while to let the flavours "meld." But I'll admit, sometimes I eat it right away—it's hard to resist.

Although I usually prepare it for family or friends' gatherings, it increasingly finds its way into my lunchbox. Ham and pineapple salad works great as a work meal—it's filling but not heavy, especially with a light dressing.

This dish also offers plenty of room for modifications. Sometimes I add chopped pickles, red pepper, or a touch of garlic. If I have cooked rice on hand, I throw in 150 ml—then the salad becomes even more hearty.