Chorizo & Tomato Salad
A simple yet vibrant salad of juicy beef tomatoes and red onion dressed in sherry vinegar and olive oil, topped with slices of pan-fried chorizo. The warm, paprika-rich oil from the chorizo doubles as a smoky finishing drizzle.
Ingredients
-
Chorizoβ 100 g 1β pcs
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Extra Virgin Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Beef tomatoesβ 450 g None
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Red Onionsβ 150 g π§ 1 pcs
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Thymeβ 4 g π§ 8 ml π₯ 1β tsp
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Sherry vinegarβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
Total nutrition
822 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Slice the beef tomatoes and thinly slice half a red onion. Combine them in a bowl with a few sprigs of fresh thyme. Season with salt and pepper, then drizzle over 1 tablespoon of sherry vinegar and 2 tablespoons of extra virgin olive oil. Leave the salad to sit so the flavours can meld together while you cook the chorizo.
- Heat a dry frying pan over high heat. Add 100 g of chorizo, sliced, and fry until browned and slightly crisp on both sides. Arrange the dressed tomatoes on a serving plate, lay the hot chorizo slices on top, and finish with a drizzle of the paprika-infused oil left in the pan.
Source:
TheMealDB
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