Tomato Bread Salad With Chorizo and Herbs

Name: Tomato Bread Salad With Chorizo and Herbs
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: spanish
Ingredients: 3 ounces day-old country bread, torn into bite-size pieces, about 3 cups; 5 tablespoons extra-virgin olive oil; 1/2 pound dried (cured) chorizo, cut into 1/2-inch pieces; 1/2 cup Spanish onion, finely chopped; 1/2 teaspoon chopped fresh oregano leaves; 1 tablespoon sherry vinegar; 3/4 teaspoon fine sea salt, more to taste; Black pepper, as needed; 2 ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups; 1/3 cup basil leaves, torn into pieces; 1/3 cup packed cilantro leaves

By Melissa Clark

Total Time: 20 minutes, plus standing time
Rating: 5(90)
Comments: Read comments

I often make panzanella, the Italian bread and tomato salad. To give it Spanish flair, more heft and a dose of spice, I tossed in cubes of crisp cured chorizo. We ate it for dinner one night and fried up the leftovers for brunch, topped with poached eggs.

Featured in: Never Say ‘No’ to a Tomato Vine

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Ingredients

Yield:4 to 6 servings

3ounces day-old country bread, torn into bite-size pieces, about 3 cups
5tablespoons extra-virgin olive oil
½pound dried (cured) chorizo, cut into ½-inch pieces
½cup Spanish onion, finely chopped
½teaspoon chopped fresh oregano leaves
1tablespoon sherry vinegar
¾teaspoon fine sea salt, more to taste
Black pepper, as needed
2ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups
⅓cup basil leaves, torn into pieces
⅓cup packed cilantro leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
Step 2
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.
Step 3
In a small bowl, whisk together vinegar, salt and pepper. Whisk in remaining oil. In a large bowl, combine bread, tomato, and chorizo mixture. Toss in dressing, basil and cilantro. Let stand at least 15 minutes before serving.

Ratings

5 out of 5

90 user ratings

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Comments

Ellen6 years ago

Tasty and attractive, this went well with Grilled Fish with Pimenton Aioli. I left out the cilantro, which tastes like soap to me, and has no place in Spanish cuisine in any case. Substituted flat leaf parsley. I used much less chorizo than called for, as it is very strongly flavored, and I drained the oil off the cooked chorizo before adding it to the salad. I used raw shallots in the salad in place of cooked onions, and let the shallots and tomatoes marinate in the dressing well ahead of time.

peony3 years ago

This is a family favorite. Be sure to use Spanish cured chorizo. We often eat it as a main course—I just add more tomatoes but keep everything else the same. I omit cilantro—not a fan—but this is delicious!!

Stephanie7 years ago

Loved this with the chorizo. Heirloom tomatoes and herbs from the backyard plus a multigrain baguette=perfection. I used 3 T olive oil instead of 4T in the vinaigrette, and still did not use it all to dress the salad. Even the leftovers, with soggy-bread-tomato-y goodness were great.

Alice Kaiser8 months ago

I swapped in crisp bacon pieces for the chorizo and a creamy mayonnaise based dressing for the vinaigrette, and piled on torn romaine lettuce leaves, to make a BLT SALAD! Every bit as good as a BLT sandwich, which I could eat every day with late summer tomatoes. Seasonal bliss.