Tomato Bread Salad With Chorizo and Herbs
Updated July 2, 2017
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes, plus standing time
- Rating
- Comments
- Read comments
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Ingredients
3 ounces day-old country bread, torn into bite-size pieces, about 3 cups
5 tablespoons extra-virgin olive oil
½ pound dried (cured) chorizo, cut into ½-inch pieces
½ cup Spanish onion, finely chopped
½ teaspoon chopped fresh oregano leaves
1 tablespoon sherry vinegar
¾ 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
⅓ cup basil leaves, torn into pieces
⅓ cup packed cilantro leaves
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 24 milligrams cholesterol; 265 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 1 gram fiber; 368 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Tasty and attractive, this went well with Grilled Fish with Pimenton Aioli. I left out the cilantro, which tastes like soap to me, and has no place in Spanish cuisine in any case. Substituted flat leaf parsley. I used much less chorizo than called for, as it is very strongly flavored, and I drained the oil off the cooked chorizo before adding it to the salad. I used raw shallots in the salad in place of cooked onions, and let the shallots and tomatoes marinate in the dressing well ahead of time.
This is a family favorite. Be sure to use Spanish cured chorizo. We often eat it as a main course—I just add more tomatoes but keep everything else the same. I omit cilantro—not a fan—but this is delicious!!
Loved this with the chorizo. Heirloom tomatoes and herbs from the backyard plus a multigrain baguette=perfection. I used 3 T olive oil instead of 4T in the vinaigrette, and still did not use it all to dress the salad. Even the leftovers, with soggy-bread-tomato-y goodness were great.
A big family favorite! We felt it could only be Improved by balancing the richness of the chorizo with a couple of large handfuls of fresh spinach at the end. It really makes it a complete, and somewhat less rich, meal.
I swapped in crisp bacon pieces for the chorizo and a creamy mayonnaise based dressing for the vinaigrette, and piled on torn romaine lettuce leaves, to make a BLT SALAD! Every bit as good as a BLT sandwich, which I could eat every day with late summer tomatoes. Seasonal bliss.
This is always delicious and always a party favorite.