TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE
Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 529 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
SUNNY'S CHORIZO PANZANELLA CHEAT SHEET
Steps:
- Preheat the oven to 400 degrees F. Line a sheet tray with nonstick aluminum foil. Line a second sheet tray with parchment paper.
- Spread the cubed bread on the sheet tray lined with parchment paper. Place the chorizo slices on the sheet tray lined with foil, leaving space between each piece.
- In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and pepper, the red pepper flakes, lemon zest and Italian seasoning and stir to combine. Transfer to the sheet tray with the chorizo and spread out in an even layer.
- Place both sheet trays in the oven. Bake the bread cubes until toasted, 8 to 10 minutes. Roast the tomatoes and chorizo until the chorizo is cooked through and the tomatoes start to release their juices, 20 to 25 minutes.
- In a large bowl, combine the toasted bread cubes and roasted tomatoes and chorizo with the liquid on the sheet tray. Add the remaining 3 tablespoons olive oil along with the scallions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer to a serving bowl.
CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
TOMATO, RED ONION AND ROCKET SALAD WITH FRIED EGG, GRILLED CHORIZO AND GRILLED PROVOLETO CROSTINI
Provided by Bobby Flay
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature. Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill.
- Preheat the grill to medium-high direct heat, leaving some space for indirect cooking.
- Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside.
- Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper. Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes. Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be. Remove to a plate and sprinkle with the oregano and red pepper flakes.
- Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside.
- Heat a griddle or cast-iron skillet over medium-high heat. Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes.
- While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired. Put the rocket, tomatoes and onions in a large bowl and season with salt and pepper. Drizzle some vinaigrette around the sides of the bowl and gently toss to coat.
- To serve: Smear some cheese on the toasted bread. Top with an egg, chopped chorizo, a drizzle of olive oil and parsley leaves. Serve each crostini with some rocket salad.
CHORIZO AND TOMATO SALAD
The combination of sweet, acidic tomatoes with slaty, spicy chorizo and tangy vinegar is a match made in heaven.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatoes in a bowl with the onion and thyme.
- Season with salt and pepper, then drizzle with the vinegar and oil.
- Let the flavors 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, drizzle with a little oil from the pan.
Nutrition Facts : Calories 211.1, Fat 17.8, SaturatedFat 5.1, Cholesterol 24.9, Sodium 355.3, Carbohydrate 5.5, Fiber 1.3, Sugar 3, Protein 7.8
TOMATO BREAD SALAD WITH CHORIZO AND HERBS
I often make panzanella, the Italian bread and tomato salad. To give it Spanish flair, more heft and a dose of spice, I tossed in cubes of crisp cured chorizo. We ate it for dinner one night and fried up the leftovers for brunch, topped with poached eggs.
Provided by Melissa Clark
Categories weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 542 milligrams, Sugar 2 grams, TransFat 0 grams
TOMATO AND CHORIZO SALAD
Make and share this Tomato and Chorizo Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 26.4, Sodium 376.3, Carbohydrate 6, Fiber 1.4, Sugar 3.2, Protein 8.2
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