Andalusian salad with chorizo and tomatoes
2 servings
30 minutes
Andalusian salad with chorizo and tomatoes is a vibrant and aromatic union of Spanish traditions and the freshness of Mediterranean cuisine. Chorizo originates from Spain, where this spicy sausage product consistently adorns gourmet tables. The juicy taste of fried chorizo combined with sweet-sour tomatoes, herbs, and balsamic vinegar creates a harmony of flavors enhanced by the spiciness of garlic and the tenderness of feta cheese. This salad not only satisfies but also offers a rich palette of textures—crunchy vegetables, soft cheese, and fried pieces of chorizo. An ideal option for a summer dinner or as an exquisite complement to meat dishes.
1
Cut the chorizo sausage into large cubes and fry in olive oil until golden brown.
- Chorizo: 100 g
- Olive oil: 50 ml
2
Chop the tomatoes and all the greens coarsely, mix them, and season with salt, pepper, olive oil, and half of the balsamic vinegar. Mix again.
- Tomatoes: 200 g
- Spring onion: 20 g
- Basil: 15 g
- Parsley: 15 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
- White balsamic vinegar: 30 ml
3
Chop the garlic and add it to the chorizo along with the second half of the balsamic vinegar. Sauté for a couple more minutes and remove from heat.
- Garlic: 3 cloves
- Chorizo: 100 g
- White balsamic vinegar: 30 ml
4
Add chorizo to the salad and mix. Place a piece of brinza on a plate, top with the salad, and drizzle with a little oil from the pan.
- Chorizo: 100 g
- Brynza cheese: 50 g
- Olive oil: 50 ml
