Tomato, chorizo and parsley salad

Tomato, chorizo and parsley salad


10 min10







Making this recipe


  • 3 teaspoons extra virgin olive oil
  • 100g good quality chorizo picante (spicy) - peeled and sliced about1/2cm thick
  • 500g various varieties (eg cherry & plum) of ripe tomatoes (roughly chopped)
  • 1 small red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 4 teaspoons sherry vinegar
  • Small handful fresh parsley (stalks and leaves chopped)
  • Juice of half a lemon

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Step 1

In a small frying pan heat 2 teaspoons of olive oil over a medium heat. Fry 100g sliced chorizo (agitating the pan) to develop a really deep colour (around 10 minutes).

Step 2

Place 500g chopped tomatoes in a medium bowl with the red onion and a little salt and pepper.  Drizzle with a teaspoon of extra virgin olive oil.

Step 3

When the chorizo has a good colour, turn the heat to low, add the garlic and cook briefly. Do not let it burn. Add the remaining 4 teaspoons of sherry vinegar and continue to cook for a minute.

Step 4

Remove the pan from the heat, spoon the chorizo/ garlic mixture onto the tomato salad. Add the parsley and mix together. Dress with any remaining liquid. Add the juice of half a lemon. Season with salt and pepper if required.

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