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.