TOMATO SALAD WITH CHARGRILLED CHORIZO

TOMATO SALAD WITH CHARGRILLED CHORIZO

This effortless dish involves virtually no cooking but is full of flavour and looks stunning. Enjoy it in the summer months when tomatoes are at their best. Source some really good heritage varieties – maybe visit your local farmers’ market or go to a pick-your-own farm – unless, of course, you grow your own!

INGREDIENTS

SERVES: 4

200g sourdough bread, torn into small chunks

5 tbsp extra-virgin olive oil

1kg ripe mixed heritage tomatoes

A pinch of caster sugar

1 small red onion, thinly sliced

1 tbsp baby capers, drained

6 artichokes in brine, drained and quartered

2 handfuls of flat-leaf parsley, leaves picked (10g)

2 tbsp sherry vinegar

4 picante/spicy cooking chorizo sausages, about 300g in total

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.

2: Place the bread on the lined baking tray, drizzle with 1 tbsp of the extra-virgin oil and sprinkle with salt and pepper. Bake in the oven for 10–15 minutes or until browned, tossing once halfway through cooking. Meanwhile, cut the tomatoes into even-sized chunks and place in a large bowl along with the sugar, red onion, capers, artichokes, parsley, sherry vinegar and the remaining 4 tbsp extra-virgin olive oil. Season generously with salt and pepper and toss everything together well.

3: Heat a griddle pan over a medium heat. Slice the chorizo thinly on an angle. Lay the chorizo slices on the hot griddle and cook for 2 minutes on each side. (You might have to do this in batches, depending on the size of your pan.)

4: Add the toasted bread chunks to the tomatoes and toss to coat in the dressing and tomato juices. Add the griddled chorizo and toss again.

5: Transfer the salad to a large, shallow serving bowl, or divide between individual bowls and serve.

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INGREDIENTS

SERVES: 4

200g sourdough bread, torn into small chunks

5 tbsp extra-virgin olive oil

1kg ripe mixed heritage tomatoes

A pinch of caster sugar

1 small red onion, thinly sliced

1 tbsp baby capers, drained

6 artichokes in brine, drained and quartered

2 handfuls of flat-leaf parsley, leaves picked (10g)

2 tbsp sherry vinegar

4 picante/spicy cooking chorizo sausages, about 300g in total

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.

2: Place the bread on the lined baking tray, drizzle with 1 tbsp of the extra-virgin oil and sprinkle with salt and pepper. Bake in the oven for 10–15 minutes or until browned, tossing once halfway through cooking. Meanwhile, cut the tomatoes into even-sized chunks and place in a large bowl along with the sugar, red onion, capers, artichokes, parsley, sherry vinegar and the remaining 4 tbsp extra-virgin olive oil. Season generously with salt and pepper and toss everything together well.

3: Heat a griddle pan over a medium heat. Slice the chorizo thinly on an angle. Lay the chorizo slices on the hot griddle and cook for 2 minutes on each side. (You might have to do this in batches, depending on the size of your pan.)

4: Add the toasted bread chunks to the tomatoes and toss to coat in the dressing and tomato juices. Add the griddled chorizo and toss again.

5: Transfer the salad to a large, shallow serving bowl, or divide between individual bowls and serve.

Share this Recipe

  • facebook
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  • email

Print

  • print

SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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