I was flipping through Jamie Oliver’s jamie does ….. the other day, looking for our favourite meatball recipe.  I should do a post on them but they wouldn’t be particularly photogenic – they look just like meatballs.  They taste great, though.  If you have the book, make them.  They are on page 196.

Anyway, as I was saying, I was flipping through jamie does … and it fell open at page 22, Best Chorizo and Tomato Salad in the World.  Now, there is a big call!  The recipe called for both cherry tomatoes and normal sized tomatoes.  I was instantly interested.  We had it for lunch that day and, I must say, as promised by Jamie, it was very, very tasty.

Ingredients:

• 1 raw chorizo sausage (approximately 225g), roughly sliced
• olive oil
• 3 large ripe tomatoes, roughly chopped
• 270g of cherry tomatoes, halved if they are large.
• 3 spring onions or 1 shallot, finely sliced
• salt and coarsely ground black pepper
• sherry vinegar (red wine vinegar will do if you don’t have sherry vinegar)
• a small bunch of parsley leaves (you could also use basil or mint, if you prefer)
• 2 cloves of garlic, peeled and finely sliced
• bread, to serve
• optional: goat’s cheese and ham, to serve.  I added feta cheese, instead.

1. Put the tomatoes into a bowl with some salt and pepper, olive oil and vinegar.
2. Sprinkle over the chopped parsley, toss everything together, then put aside.
3. Heat some olive oil in a frying pan and fry the sliced chorizo.
4. When the chorizo starts to get crispy, add the sliced garlic to the pan and stir.
5. When garlic is golden brown, take the pan off the heat and add a splash of vinegar to stop it cooking.
6. Spoon the chorizo, garlic and oil from the pan over the salad
7. Sprinkle a little extra parsley over salad and go for it.  It is divine.

I made the salad, again, a couple of days later, it was so good.  I thought it would taste good with some of the tortillas I had made earlier.  It certainly was.  This time, I just used cherry tomatoes (I have plenty) and, looking at the picture, was more liberal with the parsley.