Chorizo Tomato Salad Recipes

CHORIZO TOMATO STRATA

Steps:

• Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro., Preheat oven to 350°. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese., In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole. , Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

TOMATO BREAD SALAD WITH CHORIZO AND HERBS

Steps:

• Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.
• In a small bowl, whisk together vinegar, salt and pepper. Whisk in remaining oil. In a large bowl, combine bread, tomato, and chorizo mixture. Toss in dressing, basil and cilantro. Let stand at least 15 minutes before serving.

CHORIZO & TOMATO SALAD

Steps:

• 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.
• 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.

TOMATO AND CHORIZO SALAD

Steps:

• Heat a tiny amount of the olive oil over medium heat and cook the chorizo for 5 minutes or until crisp.
• Place the chorizo, cherry tomatoes and onion rings in a serving bowl.
• Whisk the remaining olive oil and vinegar together. Pour over the ingredients in the bowl and toss well.
• Sprinkle with the parsley and squeeze a little lemon over.
• Good served with crusty bread to mop up the juices.

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD

Steps:

• Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
• Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
• Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
• Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
• To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Steps:

• 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.
• 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.
• 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.

CHORIZO-SPICED PARTY-SIZED CHOPPED VEGGIE SALAD

Steps:

• Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
• Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.