I found this chorizo and tomato salad recipe on the BBC Good Food website when searching Google for tomato salads. I had quite a large bowl of tomatoes that were needing to be used and as the sun is shining, I thought it would be good to use them up in a salad. I've adapted the original recipe slightly (see Tips). It's a very quick salad to put together, with minimal cooking required and can easily be made in advance.
A delicious salad to enjoy as a side or snack, to serve at a barbecue or as part of a buffet or picnic selection.
The photos are from when I made it the first time, I was just making it for the 2 of us, so halved the recipe.
Tips
- The original recipe uses 3 ripe beef tomatoes to serve 4 people. I had vine tomatoes to use up so converted the weight to approx. 200g for one beef tomato. Cherry or baby plum tomatoes would also work well.
- Try adding some salad leaves to bulk it up a bit.
- Some crusty bread to soak up the juices would also be good - check out the link to our bread recipes below.
- This chorizo and tomato salad recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 600g tomatoes, cut into wedges (see Tips)
- 0.5 red onion, thinly sliced
- few thyme sprigs, leaves picked
- salt and freshly ground black pepper
- 1 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 100g chorizo, sliced on the diagonal
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Instructions
- Put the tomatoes in a serving bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices for about 1 minute on each side until slightly browned. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
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Chorizo and Tomato Salad
Ingredients
- 600g tomatoes cut into wedges (see Notes)
- 0.5 red onion thinly sliced
- few thyme sprigs leaves picked
- salt and freshly ground black pepper
- 1 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 100g chorizo sliced on the diagonal
Instructions
- Put the tomatoes in a serving bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
- In a hot, dry pan, fry the chorizo slices for about 1 minute on each side until slightly browned. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Notes
- The original recipe uses 3 ripe beef tomatoes to serve 4 people. I had vine tomatoes to use up so converted the weight to approx. 200g for one beef tomato. Cherry or baby plum tomatoes would also work well.
- Try adding some salad leaves to bulk it up a bit.
- Some crusty bread to soak up the juices would also be good - check out the link to our bread recipes below.
- This chorizo and tomato salad recipe is easily adapted if you’re cooking for less or more people.
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