Chorizo & tomato salad

Method3 steps

1. 1

   Step 1: Wash and cut the tomatoes into salad pieces. Peel and thinly slice the half red onion, and wash and strip the thyme leaves. Mix them in a bowl with salt and black pepper to taste, then dress with all the sherry vinegar (1 tablespoon) and extra-virgin olive oil (2). Let the salad stand while cooking the chorizo.

   Uses 3 Beef tomatoes · 1/2 Red Onions · Fresh thyme sprigs, as needed · 1 tablespoon Sherry vinegar · 2 tblsp Extra Virgin Olive Oil · Salt for the tomato salad, to taste · Black pepper for the tomato salad, to taste

2. 2

   Step 2: Remove any tough skin and slice the cured chorizo (100g). Fry it in a hot dry frying pan until browned on both sides, reserving its rendered fat in the pan.

   Uses 100g cured ready-to-eat chorizo, sliced in step2

3. 3

   Step 3: Top the dressed tomatoes with the fried chorizo. Spoon over a little of the rendered chorizo fat and serve, leaving any excess fat in the pan.

   Uses All the dressed tomato salad · All fried chorizo slices and a little of the reserved rendered fat