Tomato salad with sizzled chorizo vinaigrette

Tomato salad with sizzled chorizo vinaigrette

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
529
protein
18g
carbs
33g
fat
36g
saturates
9g
fibre
8g
sugar
11g
salt
1.3g

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, quartered and sliced
  • 85g chorizo, skinned and finely chopped
  • 250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
  • 400g can cannellini beans, drained
  • 1 avocado, stoned, peeled and sliced
  • good handful baby spinach
  • 2 tbsp sherry vinegar
  • 1 garlic clove, chopped
  • 1 tbsp chopped oregano
  • crusty bread, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
  2. Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.
  3. Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

Recipe from Good Food magazine, August 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips