Chorizo and Tomato Salad
Ripe tomatoes under hot paprika-oiled chorizo and sherry vinegar — summer's boldest salad.
- Total
- 35 min
- Serves
- 4
A tapas-bar salad of confident simplicity: thick slices of beef tomato layered with red onion and thyme, dressed in sherry vinegar and good olive oil, then crowned with hot crisped chorizo so the paprika oil becomes part of the dressing. Summer tomatoes never had a better wingman.
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
- Put the tomatoes in a 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 until browned on both sides.
- Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Nutrition (per serving)
- Calories
- 350
- Protein
- 12 g
- Fat
- 30 g
- Carbs
- 8 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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