Heat the oil in a frying pan then add the chorizo and cook for roughly 4-5 minutes or until golden, sticky and crispy on the edges. Turn the heat down, stand back then add the tomatoes (it will splatter). Cook for a couple of minutes then add the garlic and chilli and cook for another minute, stirring and watching the garlic doesn't brown at all. Add the olives and the sherry vinegar then season with some salt and pepper. Cook for another couple of minutes or just until everything is warmed through and the tomatoes have started to soften and the skins wrinkle ever-so-slightly. Taste to check the seasoning and adjust if necessary, adding more sherry vinegar if it needs a touch more twang to it. Remove from the heat then put into a serving bowl. Scatter over the torn basil leaves then serve with some crusty bread and if you like a few slices of good quality mozzarella sprinkled with a little Maldon salt.
Originally Submitted
8/1/2013
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