This Spanish tomato salad is that perfectly zesty, spicy side dish to accompany roast, fish or enjoy on its own. Start with the freshest Cherry tomatoes or Roma tomatoes you can find about two to three cups worth and a nice piece of Spanish Chorizo salami. The differences between Spanish Chorizo and Mexican Chorizo are worlds apart. The Spanish Chorizo originates from the Iberian Peninsula in Spain. It is a pork sausage with a distinctive smoked flavor imparted by the use of Pimenton or dried smoked red peppers. It is a cured salami and usually comes pre-cooked. Mexican Chorizo or Chorizo fresco is an uncooked version with fatty pork that is spiced with different seasonings and usually containing vinegar and Chile powder. The use of the Spanish Sherry vinegar adds a distinctive Spanish flair to the tomatoes. Do enjoy!
Place a small skillet over a medium high heat.
Roughly chop 1 cup of Spanish Chorizo salami.
Cut 2 to 3 cups of cherry or Roma tomatoes.
Finely mince 2 cloves of garlic.
Add a tablespoon of olive oil and then add the Chorizo. Saute until brown and crispy.
Then add the minced garlic.
Add one to two teaspoons of Spanish Sherry Vinegar.
Deglaze with the Spanish Sherry Vinegar, and continue cooking for one to two minutes.
Pour on top of the tomatoes, then add the chopped Italian parsley. Season to taste with coarse salt and fresh black pepper.
2 to 3 cups of cherry or Roma tomatoes
1 cup of chopped Spanish chorizo salami (cured)
2 large cloves of garlic
1 handful of Italian parsley
2 teaspoons of Spanish sherry vinegar
1 tablespoon of extra virgin olive oil
coarse salt (to taste)
fresh black pepper (to taste)
To begin, you will need to heat a small frying pan over medium high heat, while you chop the Chorizo into rough chunks, about 1 cup. Chop the tomatoes roughly, not perfect slices and place in a bowl. Next add a teaspoon of olive oil to the hot skillet, then add the Chorizo. Mince 2 large cloves of garlic well. Also, chop a small bunch of fresh Italian parsley and set aside. Once the Chorizo is frying nicely it will begin to crisp a bit and the oil in the pan will become a dark orange color, in about five to seven minutes. Next add the minced garlic to the skillet and mix in well. Once the garlic takes on the orange color and becomes translucent you will pour in a teaspoon or two of Spanish Sherry Vinegar. This will deglaze the skillet. Continue cooking for about another minute or two. Finally, pour the Chorizo, garlic, sherry mixture over the chopped tomatoes and sprinkle with the chopped Italian parsley. Season to taste with coarse salt and fresh black pepper. Enjoy!