SpanishMain course
Chorizo & tomato salad
This salad combines ripe tomatoes, red onion, and fresh thyme, dressed simply with sherry vinegar and olive oil. While the tomatoes sit and absorb the dressing, you'll fry slices of chorizo until they're browned and crisp, releasing their paprika-spiced oil. That rendered oil is key here; spoon it right over the finished salad for a smoky, rich finish.
21 minServes 4
Method
2 steps · 21 min total
- 01
Dress the Tomatoes
In a bowl, combine the sliced tomatoes with the red onion and fresh thyme. Season with salt and pepper, then drizzle with 1 tablespoon sherry vinegar and 2 tablespoons extra virgin olive oil. Give everything a gentle toss and let the dressed tomatoes sit and mellow while you cook the chorizo. - 02
Fry the Chorizo
Heat a dry pan over medium-high heat. Add the chorizo slices and fry them until they're browned and crisp on both sides, and their paprika-spiced oil has rendered into the pan. Serve the dressed tomatoes topped with the fried chorizo, making sure to drizzle a little of that rich, spiced oil from the pan over everything.
