![Tomatoes Vinaigrette](https://static01.nyt.com/images/2024/07/03/multimedia/ct-tomatoes-vinaigretterex-qbvk/ct-tomatoes-vinaigretterex-qbvk-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Tomato Bread Salad With Chorizo and Herbs
![Tomato Bread Salad With Chorizo and Herbs](https://static01.nyt.com/images/2017/07/03/dining/tomato-chorizo-salad/tomato-chorizo-salad-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes, plus standing time
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 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
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.
Private Notes
Cooking Notes
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.
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!!
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.
This is always delicious and always a party favorite.
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!!
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.
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!
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.
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.
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.
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.
Advertisement