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–+ servings
Chorizo and tomato salad in a bowl with black salt and pepper grinders in background

Chorizo and Tomato Salad

By: Deborah
A delicious salad to enjoy as a side or snack, to serve at a barbecue or as part of a buffet or picnic selection.
PREP: 5 minutes
COOK: 5 minutes
TOTAL: 10 minutes
Course: Lunch, Salad, Side Dish, Snack
Cuisine: Spanish
Servings: 4 people
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Equipment

Ingredients

  • 600 g (1.3 lb) 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
  • 100 g (3.5 oz) 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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Nutrition

Calories: 167kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 18mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1375IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue, buffet, chorizo, make ahead, picnic, tomatoes
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