Tomato salad with sizzled chorizo vinaigrette

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve...

  • Yield: Serves 2
  • Cooking time: 5 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 red onion, quartered and sliced
  • 85g chorizo Chorizo chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made… , skinned and finely chopped
  • 250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
  • 400g can cannellini beans Cannellini bean can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white… , drained
  • 1 avocado Avocado av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native… , stoned, peeled and sliced
  • good handful baby spinach
  • 2 tbsp sherry vinegar
  • 1 garlic clove, chopped
  • 1 tbsp chopped oregano Oregano or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
  • crusty bread, to serve

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