Chorizo Tomato Salad Recipes

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TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE



Tomato salad with sizzled chorizo vinaigrette image

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

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

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

TOMATO & CHORIZO RICE



Tomato & chorizo rice image

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Provided by Sara Buenfeld

Categories     Main course

Time 20m

Number Of Ingredients 9

250g pack small cooking chorizo sausages, halved lengthways
1 onion , halved and sliced
2 garlic cloves , chopped
1 tsp sweet smoked paprika
250g basmati rice
500ml hot chicken stock (or gluten-free alternative)
2 roasted peppers from a jar, chopped
395g can cherry tomato
85g pitted green or Kalamata olive

Steps:

  • Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
  • Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
  • Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Nutrition Facts : Calories 494 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium

TOMATO AND CHORIZO SALAD



Tomato and Chorizo Salad image

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

1 1/2 tablespoons olive oil
2 chorizo sausages, sliced
250 g cherry tomatoes, halved
1 small red onion, cut into rings
1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley
lemon juice, 1 squeeze

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

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD



Chorizo, Tomato and Cannellini Bean Salad image

This Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table. The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cherry tomatoes, halved
4 scallions, sliced on the diagonal
1 (14 ounce) can cannellini beans, rinsed and drained
extra virgin olive oil
2 tablespoons red wine vinegar
9 ounces chorizo sausage, sliced
1 bunch flat leaf parsley

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.

Nutrition Facts : Calories 464.2, Fat 25.2, SaturatedFat 9.4, Cholesterol 56.1, Sodium 818.7, Carbohydrate 33.5, Fiber 9, Sugar 4, Protein 27.2

POTATO & CHORIZO PIZZA BREADS WITH PEPPERY TOMATO SALAD



Potato & chorizo pizza breads with peppery tomato salad image

This recipe puts a healthy spin on the classic pizza, perfect for a family meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

3 medium to large potatoes , very thinly sliced
4 wholemeal tortillas
6 tbsp half-fat crème fraîche
½ an onion , thinly sliced
8 thin slices chorizo from a pack, diced
25g mature cheddar , grated
3 tomatoes , roughly chopped
2 tsp balsamic dressing
½ a 50g bag rocket

Steps:

  • Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.
  • Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.
  • Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.

Nutrition Facts : Calories 287 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.01 milligram of sodium

WARM AVOCADO SALAD WITH SPICY CHORIZO



Warm avocado salad with spicy chorizo image

An easy-to-make advocado salad for a main meal that's ready in 20 minutes

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

4 tbsp olive oil
1 small ciabatta , torn into small bite-pieces
2 x 80g packs sliced chorizo
250g pack baby plum or cherry tomatoes , halved
2 tbsp balsamic vinegar
pinch sugar
1 large, ripe avocado , halved, stoned and sliced
150g bag baby leaf and herb salad

Steps:

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
  • Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
  • MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

Nutrition Facts : Calories 430 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.42 milligram of sodium

TOMATO BREAD SALAD WITH CHORIZO AND HERBS



Tomato Bread Salad With Chorizo and Herbs image

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

3 ounces day-old country bread, torn into bite-size pieces, about 3 cups
5 tablespoons extra-virgin olive oil
1/2 pound dried (cured) chorizo, cut into 1/2-inch pieces
1/2 cup Spanish onion, finely chopped
1/2 teaspoon chopped fresh oregano leaves
1 tablespoon sherry vinegar
3/4 teaspoon fine sea salt, more to taste
Black pepper, as needed
2 ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups
1/3 cup basil leaves, torn into pieces
1/3 cup packed cilantro leaves

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

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