This is a delicious recipe that I love to make in the summer once all the British tomatoes are ripe and in season (or even better- if i happened to have grown my own tomatoes!). Tomato, mozzarella and basil are of course a classic combination, but the addition of a little chorizo on top really brings the salad to life. Serves 2 as a main course or 4 as a side salad. —Chef_Mel
Large Ripe Tomatoes, chopped
Cherry tomatoes, halved
Spring onions, finely chopped
Fresh basil, chopped
Fresh Parsley, chopped
red wine vinegar
Extra virgin olive oil
Mozzarella (the fresher the better!)
Salt and pepper to taste
In This Recipe
In a bowl combine well all the ingredients except the chorizo. Put a frying pan onto a high heat. Fry the chorizo for 4-5 minutes, until crispy. (The chorizo doesn’t need extra fat to cook it as it releases it’s own oils).
Meanwhile portion out the tomato salad mixture evenly into two serving bowls or plates. When the chorizo is ready, evenly add the chorizo to each bowl, and pour the orange oil over both the salads (there is a lot of flavour in the oils).
Season the salad to taste and serve with crusty bread.