Chorizo & tomato salad
This Spanish salad captures the interplay between warm spiced meat and cool, acidic tomatoes. Chorizo's paprika-tinged fat emulsifies with sherry vinegar to create a dressing that coats rather than drowns the vegetables. The thyme adds aromatic restraint, preventing the pork's smokiness from overwhelming delicate tomato flesh. Built for summer entertaining, it improves as it sits, making it a practical choice for feeding a crowd.
Instructions
step 1 Put the tomatoes in a bowl with the onion and thyme.
Season, then drizzle with the vinegar and oil.
Let the flavours mingle while you cook the chorizo. step 2 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..
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