I found this chorizo and tomato salad recipe on the BBC Good Food website when searching Google for tomato salads. I had quite a large bowl of tomatoes that were needing to be used and as the sun is shining, I thought it would be good to use them up in a salad. I've adapted the original recipe slightly (see Tips). It's a very quick salad to put together, with minimal cooking required and can easily be made in advance.
A delicious salad to enjoy as a side or snack, to serve at a barbecue or as part of a buffet or picnic selection.
The photos are from when I made it the first time, I was just making it for the 2 of us, so halved the recipe.
Tips
- 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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How to make this Chorizo and Tomato Salad
Ingredients
- 600g tomatoes, cut into wedges (see Tips)
- 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
- 100g 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.
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Chorizo and Tomato Salad
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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