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Tomato Salad with Sizzled Chorizo Vinaigrette

Here is a ‘must-try’ salad for the end of summer, when tomatoes are succulent enough to warrant almost being a whole meal by themselves — but never fear, their lush ripeness is ably matched by enough else here that a substantial plateful is the result. As noted, nothing more than a crusty loaf is needed to accompany this toothsome mixture of warm-climate-inspired flavors: piquant chorizo and Sherry vinegar are smoothed together with creamy avocado and enlivened by fresh oregano . . . and those juicy tomatoes! Don’t miss this one!

Tomato Salad with Sizzled Chorizo Vinaigrette

2 tbs. olive oil
1 red onion, quartered and thinly sliced
3 oz. Spanish chorizo, finely chopped
9 oz. mixed tomatoes – sliced, halved or quartered, depending on size
14 oz. can cannellini beans, rinsed and drained
1 avocado, peeled, pitted, and sliced
good handful baby spinach leaves
2 tbs. Sherry vinegar
1 garlic clove, minced
1 tbs. chopped fresh oregano
crusty bread, to serve

Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the chorizo.

Meanwhile, tip the tomatoes, beans, avocado, and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.

Add the remaining oil to the pan along with the vinegar, garlic, and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

One Comment Post a comment
  1. Jinny #

    Wonderful salad! We really enjoyed this. The chorizo and red onion add so much flavor! Delicious!

    August 20, 2014

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