Tomato Salad with Chargrilled Chorizo
A colourful and hearty salad of warm, charred chorizo, sweet heritage tomatoes, pickled onions, and crisp sourdough pieces – tossed in a sharp sherry vinegar dressing.
Ingredients
Method
Step 1
Preheat oven to 180°C (fan). Tear sourdough into bite-sized chunks, toss with a little olive oil, and bake for 10–12 minutes until golden and crisp. Set aside.
Step 2
Thinly slice the red onion and place in a bowl with the sherry vinegar and sugar. Mix and let sit for 10 minutes to lightly pickle.
Step 3
Cut heritage tomatoes into wedges or chunks, depending on size. Halve the capers and quarter the artichokes if large.
Step 4
In a frying pan over medium-high heat, cook the chorizo slices until crisp and golden. Remove and set aside, keeping the oil in the pan.
Step 5
In a large bowl, toss together tomatoes, pickled onions (with their vinegar), capers, artichokes, sourdough croutons, and chopped parsley.
Step 6
Add the chorizo and a spoonful of the chorizo oil. Drizzle with remaining olive oil and toss everything gently. Serve warm or at room temperature.