Tomato Bread Salad With Chorizo and Herbs
- Total Time
- 20 minutes, plus standing time
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
265 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Ellen
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.
peony
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!!
Stephanie
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.
Molly
This is always delicious and always a party favorite.
peony
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!!
quaasam
excellent. I had day old french bread at home. I cut it into 2 inches cubes and roasted it lightly in 2 tbsp olive oil and 2 tbsp butter. Follow the other instructions as written. Delicious. Added a fried egg on top. Great. Will do it again.
LindaL
This was a great lunch with end-of-season tomatoes from our garden. Used a link of fresh turkey chorizo. Toasted some slightly stale pita I had on hand, so it was sort of a hybrid fattoush. Would make again!
Jennifer
I was disappointed with this dish. I thought it would be delicious but...meh. Bland and soft. I made it as written except for less olive oil in the dressing, which I didn’t miss at all. I like the fellow poster’s of shallots instead of cooked onions. Might give the dish a bit more flavor and texture.
Ellen
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.
Kitty
Loved this. The chorizo was amazing. Cooking it with the onion over low (I let it cook for a while - like half an hour to soften) complemented the tomato so nicely.
Stephanie
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.
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