Whenever my husband is away for work I always try to eat as many tomatoes as possible! It means I get my full-on tomato fix without having to listen to any complaints, change recipes or make him something else, and he's happy as he doesn't have to eat it!! Tomato Pasta is always high on the list as well as many different Tomato Salads including this one with Chorizo and Black Olives.
I'm
not sure if this should really be called a Salad but in all honesty
I couldn't think of a better way to describe it! It's a perfect meal
for a warm Summer evening when you want something full of punchy
flavours but still light enough not to leave you sluggish and overly
full. I like to eat it with lots of fresh, crusty French bread to mop
up all the sauces but it is also delicious served as part of a Tapas
menu or for something a little more filling spooned through some hot
pasta and for an extra special treat I have it with a few slices of
mozzarella on the side. As far as I am concerned it doesn't get any
better than this, especially when enjoyed outside in the sun with a
cold glass of white wine. Bliss.
Since
this is a dish I save as a treat just for myself this recipe only
serves 1 but it can easily be adapted to feed many more.
2 tbsp
extra virgin olive oil
55g/
2oz chorizo
200g/
7oz cherry tomatoes, halved
1
clove of garlic, finely sliced
½ –
1 red chilli, finely chopped (optional)
8
Kalamata olives, pitted
1 tsp
Sherry vinegar
Salt
and freshly ground black pepper
Small
handful of basil, ripped
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.
delicious presentation very colourful salad
ReplyDeleteThank you! :)
DeleteHa ha I know! I think it's our greatest divide. My sis still doesn't understand how I married someone that doesn't like tomatoes since I am obsessed with them! To be honest he is getting better and I no longer puree chopped tinned tomatoes....I had enough of it especially when his excuse was the jelly seeds! As soon as he told me that it was the end! He doesn't realise what he's missing!! x
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