A simple Spanish salad — ripe beef tomatoes with red onion and thyme in a sherry vinegar dressing, topped with warm, crisp fried chorizo.
This chorizo and tomato salad is summer on a plate — ripe beef tomatoes dressed with sherry vinegar and thyme, topped with sizzling fried chorizo. Simple, fresh and full of contrast between the cool, juicy tomatoes and the warm, smoky sausage.
Prep 10 min
Cook 5 min
Total 15 min
Easy
- 3 Beef Tomatoes
- 1/2 Red Onions
- Sprigs of fresh Thyme
- 1 tablespoon Sherry Vinegar
- 2 tblsp Extra Virgin Olive Oil
- 100g Chorizo
Video
Preparation
- Put the tomatoes in a bowl with the onion and thyme, season, then drizzle with the vinegar and oil and leave the flavours to 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.
Tips from the ZestyPlate Kitchen
- Use the ripest, best tomatoes you can find — they're the star here.
- Let the dressed tomatoes sit while you cook the chorizo so the flavours mingle.
- Fry the chorizo until crisp and spoon its smoky oil over the tomatoes.
- Serve straight away while the chorizo is hot against the cool tomatoes.
Frequently Asked Questions
Big, ripe beef or vine tomatoes with lots of flavour; a mix of colours looks beautiful too.
Add crusty bread, a soft-boiled egg, or some greens to turn it into a light lunch.
Yes — sliced cured chorizo crisps up nicely; cooking chorizo gives more of that smoky oil to drizzle.
