Spanish salad

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 ripe tomatoes
  • 300 g cherry tomatoes
  • 1 (approx. 75 g) Chorizo Sausage
  • 1 Shallot
  • 1 Garlic clove
  • 1/2 bunch flat leaf parsley
  • 1 TEASPOON + 4 Tbsp Olivenöl
  • 4-5 Tbsp White wine vinegar
  • 1/2 TEASPOON Mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 50–75 g Spanish sheep cheese (Manchego)

Directions

  1. 1

    Wash the tomatoes and grate them dry. Quarter the cherry tomatoes. Dice tomatoes roughly. Peel/peel chorizo and cut into thicker slices. Peel and finely dice shallot and garlic. Wash parsley, shake dry. Put 1 stalk aside. Pluck the leaves from the remaining stems and chop them finely

  2. 2

    Heat 1 teaspoon of oil in a frying pan and fry the chorizo for about 4 minutes until crispy. Remove from the pan and drain on kitchen paper. Mix tomatoes, garlic, shallot and chorizo in a bowl

  3. 3

    Mix vinegar and mustard, season with salt, pepper and sugar. Fold in 4 tablespoons of oil. Slice the cheese or cut it into slices with a peeler. Mix vinaigrette and tomato mixture, season with salt and pepper. Finally fold in cheese, garnish with parsley

Nutrition Facts

KCAL
250 kcal
CARBS
6 g
FATS
20 g
PROTEINS
10 g