Tomato Salad with Chargrilled Chorizo
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Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 7th September we made Tomato Salad with Chargrilled Chorizo.
The full recipe is below:
Tomato Salad with Chargrilled Chorizo
by Tom Kerridge from Tom Kerridge’s Fresh Start (Bloomsbury Absolute)
photography by Cristian Barnett.
This effortless dish involves virtually no cooking but is full of flavour & 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 grown your own!
Serves 4
630 calories per serving
Ingredients
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 & 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 & freshly ground black pepper
Method
- Preheat the oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking parchment.
- Place the bread on the lined baking tray, drizzle with 1 tbsp of the extra-virgin olive oil & sprinkle with salt & pepper. Bake in the oven for 10-15mins or until browned, tossing once halfway through cooking.
- Meanwhile, cut the tomatoes into even-sized chunks & place in a large bowl along with the sugar, red onion, capers, artichokes, parsley, sherry vinegar & the remaining 4 tbsp extra-virgin olive oil. Season generously with salt & pepper & toss everything together well.
- Heat a griddle pan over a medium heat. Slice the chorizo thinly on an angle. Lay the chorizo slices on the hot griddle & cook for 2 mins on each side. (You might have to do this in batches, depending on the size of your pan.)
- Add the toasted bread chunks to the tomatoes & toss to coat in the dressing & tomato juices. Add the griddled chorizo & toss again.
- Transfer the salad to a large, shallow serving bowl, or divide between individual bowls & serve.
Tip: Chorizo comes in different levels of spiciness, from mild to pretty fiery, so try out some different options until you find the type you like best.
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