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.