Chorizo and tomato salad
(from Elyce123’s recipe box)
Source: delicious. July 2006
Prep time: 20 minutes
Serves 2 people
Categories: July
Ingredients
- 500g mixture of small ripe plum and cherry tomatoes, halved
- 2 spring onions, trimmed and finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 250g picante or other cooking sausage
- 1 tbsp light olive oil
- 1-2 tbsp torn fresh flatleaf parsley
Directions
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Put the tomatoes and onions into a bowl. Season with salt and freshly ground black pepper, drizzle with the extra-virgin olive oil and sherry vinegar and toss to mix. Set aside to marinate for 30 minutes.
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When nearly ready to serve, cut the chorizo on the diagonal into 1cm slices. Heat the light olive oil in a heavy-based frying pan over a medium-low heat. Add the chorizo and gently fry for 1-2 minutes each side. Remove with a slotted spoon and set aside. Add 1-2 teaspoons of the oil from the pan to the tomato mixture and toss to mix.
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Using a slotted spoon, transfer the tomatoes and onions to serving plates, then pile the hot chorizo slices on top. Spoon the juices from the tomato bowl over the salad, add a grinding of pepper and scatter over the parsley leaves to serve.