Hello, beautiful…
I think I get more excited about summer tomatoes than the back to school sale at Old Navy. Seriously. I wait all year for their arrival. And heirlooms? Colorful, unique, juicy, sweet heirlooms? My heart skips a beat- don’t even get me started.
A while back, I saw Jamie Oliver make this mouthwatering tomato salad on one of his cooking shows.
According to memory, he was in the middle of Spain somewhere (in a hay field?) and he did the coolest thing to his salad; he added chorizo. I’ve never seen that done before! He seared the chorizo with garlic slices and vinegar to create this warm, sticky vinaigrette. Drool. Then he poured the whole thing over juicy, ripe tomatoes. Drool. Drool. I pleaded with my brain to remember this somehow so that I could make a version at home. I usually keep my tomato salad pretty basic, but I have to say, this was beyond fantastic. Smoky chorizo + juicy tomatoes = salad heaven.
And, because I just can’t help myself…
I transformed another version into an herby/chickpea/goat cheese masterpiece! Slightly obsessed.
Tips:
* Chorizo is a flavorful, spiced pork sausage seasoned with paprika. There are several varieties to choose from including fresh, dried, Mexican-style, spicy, etc. I use the common Spanish-style chorizo that is smoked and fully-cooked (think hot dog). This variety is also available uncooked, which you can use as well. Just make sure to check the label!
* It is best to store your tomatoes on the counter top as they will continue to ripen this way. Don’t keep them in the fridge.
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heirloom tomato + chorizo salad
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4-6
Ingredients
Heirloom tomato + chorizo salad
- 1 lb. assorted heirloom tomatoes, large & small
- 1 pint colorful cherry tomatoes
- 1–2 Spanish-stlye chorizo (raw or cooked, not dried)*
- 1 garlic clove
- olive oil
- 1 tbsp. balsamic vinegar + more to taste
- salt & pepper
- 2 tbsp. fresh chives
- 1/2 c. basil leaves
Heirloom tomato + chorizo salad with herbs and chickpeas
- 1/2x 14 oz. can of chickpeas (rinsed + drained)
- 1/3 c. goat cheese, crumbled
- shaved red onion
- 1/4 c. mint leaves
* Chorizo is a flavorful, spiced pork sausage seasoned with paprika. There are several varieties to choose from including fresh, dried, Mexican-style, spicy, etc. I use the common Spanish-style chorizo that is smoked and fully-cooked (think hot dog). This variety is also available uncooked, which you can use as well. Just make sure to check the label!
Instructions
- Cut the heirloom and cherry tomatoes into quarters, slices, and large chunks. The idea is to have all different shapes and sizes. Add to a large bowl.
- Drizzle with a little olive oil and add a generous pinch (or two) of salt. Toss gently with your hands. Leave the tomatoes to sit for about 15-30 minutes for the salt to draw out the natural tomato juices. This will be part of your vinaigrette.
- Slice your chorizo into 1/4 ” rounds, or you can dice them into small chunks (for a hint of flavor). Set aside.
- Warm a splash of olive oil in a skillet over moderate heat. Add the chorizo and saute until most of the fat is rendered but the sausage is still soft, about 3-5 minutes.
- Lower the heat and grate your garlic directly into the pan.
- Add the balsamic vinegar.
- Remove from the heat and stir well. Pour the warm vinaigrette over the tomatoes.
- Finely chop the chives and tear up the basil leaves with your hands (this prevents bruising). Add to the bowl. Note: if making the herby/ chickpea version, add the ingredients above.
- Gently toss the tomato salad. Give it a taste, and adjust seasoning with extra balsamic vinegar and salt if necessary.
Comments
Barb Bamber (@justasmidgen1) says
Hi, there!! I love this recipe, we have tomato salad with bocconcini (did I spell that right?) all the time and I can’t wait to try this for a wonderful change. I do get tired of my same old same old recipes. I know my family would love this one as well, especially my son who’s only recently started to love tomatoes:) xx
★★★★★
Adri says
Hello beautiful is right ! What a fabulously beautiful salad. I have to say that I have never tasted chorizo. I live in a neighborhood with a amultitude of Hispanic food shops. I really ought to give it a go.
Compliments also on your captivating photographs. Each shot, more beautiful than the last, even though part of a series, could stand on its own. The progressive building of the salad reminds me of a photo class with a major artist. He was photographing a little toy truck. Over the course of the series, which was comprised of no less than twenty shots he changed something, maybe the lighting, the placement of the truck, etc. Remarkably I thought every variation was the finished shot, but he showed me that by slowly building on primary idea, one can create a masterpiece. You’ve done it here with your work. It is gorgeous. I must inquire, what is the surface you have used? It is a delight.
Laney @ OrtensiaBlu says
Another one of your magnificent creations – and with the chickpeas and goat cheese this recipe rocks! Now I know what I’ll be doing with all those tomatoes I’m buying at the farmer’s market this week. And I use Soy Chorizo from Trader Joe’s a lot – now I have another great use for it
Alessandra (DinnerinVenice) says
Heirloom tomatoes are the best! I love what you turned them into, such a beautiful salad.
Laura (Tutti Dolci) says
I love heirlooms, such a gorgeous summer salad!
Nicky says
I love any type of salad that feature fresh heirloom tomatoes. I’m right with you on the excitement level. Thanks so much for sharing this recipe during Our Little Family Adventure’s Community Party on Facebook. I hope you’ll join us every Friday.
Sandra @ Kitchen Apparel says
Don’t you just love all the different colors on the heirloom tomatoes. I can’t get enough of them…I always wish that I planted more varieties. Chorizo sound like it would be really great with tomatoes…and what is even better for me is that I know of a recipe for vegetarian chorizo from Green Kitchen Stories that I have been meaning to try. Perfect!!! P.S. Love the extra salad too!!! And I see you are still getting great use out of all your herbs, right ;)