Chorizo & tomato salad

Name: Chorizo & tomato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 3 Beef tomatoes; 1/2 Red Onions; Sprigs of fresh Thyme; 1 tablespoon Sherry vinegar; 2 tblsp Extra Virgin Olive Oil; 100g Chorizo

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Serves 2 416 kcal per serving Prep 15 min Cook 10 min

Ingredients

3 Beef tomatoes
1/2 Red Onions
Sprigs of fresh Thyme
1 tablespoon Sherry vinegar
2 tblsp Extra Virgin Olive Oil
100g Chorizo

Instructions

Cut the tomatoes into large wedges and place them in a bowl. Add the thinly sliced red onion and sprigs of fresh thyme. Season with salt and freshly ground black pepper, then drizzle with the sherry vinegar and half of the olive oil. Toss gently and leave for a few minutes for the flavours to develop.
Heat a dry frying pan over medium heat. Add the sliced chorizo in a single layer and fry, turning, until browned and slightly crisp and the oils have been released.
Arrange the tomatoes on serving plates, top with the hot chorizo and drizzle over a little of the flavoured oil from the pan. Serve immediately.

Tips

Use a variety of heirloom or cherry tomatoes for different colors, shapes, and sweetness levels.
Sauté the chorizo until it is very crisp to provide a crunchy texture against the juicy tomatoes.
Allow the salad to sit for 15 minutes before serving so the tomato juices mingle with the vinegar and chorizo fat.

Variations

Caprese Twist: Add mini mozzarella balls and fresh basil leaves for a fusion of Spanish and Italian flavors.
Red Onion: Add thinly sliced red onions (soaked in cold water first to remove the bite) for extra sharpness.