This Chorizo & Tomato Salad combines the fresh juiciness of ripe beef tomatoes with the spicy, smoky kick of fried chorizo, elevated by aromatic thyme and tangy sherry vinegar. The roots of this dish trace back to Spanish cuisine, where chorizo is a beloved staple, often paired with simple yet flavorful accompaniments. This salad brings a playful fusion of textures and tastes, perfect for warm weather or as a colorful side to grilled meats. The fresh tomatoes and sharp red onions are marinated gently in sherry vinegar and extra virgin olive oil, allowing their flavors to meld and develop. Meanwhile, the chorizo slices are pan-fried until beautifully caramelized and crisp on the edges, adding a satisfying richness and smoky depth to the dish. The olive oil left in the pan carries the essence of the chorizo, and a light drizzle over the salad enhances the overall flavor. Serve this salad alongside crusty bread, asparagus, or even a chilled white wine for a simple yet elegant meal. It's a fantastic way to showcase seasonal tomatoes and the incomparable taste of quality chorizo, making it an ideal dish for sharing with friends or family at a casual gathering.
Instructions
Begin by placing the ripe, juicy beef tomatoes in a large bowl, adding the thinly sliced red onion and delicately picked sprigs of fresh thyme. Season the mixture generously with salt and pepper to taste, then drizzle with the fragrant sherry vinegar and vibrant extra virgin olive oil. Give everything a gentle toss, allowing the flavors to meld and mingle as you prepare the chorizo. Next, heat a dry frying pan over medium-high heat until hot. Add the chorizo slices in a single layer and fry them until they develop a rich, golden-brown crust on both sides—this should take about 2 to 3 minutes per side. The rendered oils will sizzle and fill the pan with a smoky aroma. To serve, arrange the marinated tomato mixture on plates and top with the crispy chorizo slices. Drizzle a little of the flavorful oil left in the pan over the top to enhance the dish's taste and sheen. For the best experience, serve immediately while the chorizo is warm and the salad is fresh. Tip: Allow the tomato salad to rest for at least 10 minutes before serving, so the vinegar and oil fully permeate the onions and tomatoes, creating a harmonious blend of flavors. For an extra touch, consider adding a handful of fresh basil or a sprinkle of toasted pine nuts for added texture and aroma.
