Categories: July

Ingredients

• 500g mixture of small ripe plum and cherry tomatoes, halved
• 2 spring onions, trimmed and finely chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 250g picante or other cooking sausage
• 1 tbsp light olive oil
• 1-2 tbsp torn fresh flatleaf parsley

Directions

1. Put the tomatoes and onions into a bowl. Season with salt and freshly ground black pepper, drizzle with the extra-virgin olive oil and sherry vinegar and toss to mix. Set aside to marinate for 30 minutes.

2. When nearly ready to serve, cut the chorizo on the diagonal into 1cm slices. Heat the light olive oil in a heavy-based frying pan over a medium-low heat. Add the chorizo and gently fry for 1-2 minutes each side. Remove with a slotted spoon and set aside. Add 1-2 teaspoons of the oil from the pan to the tomato mixture and toss to mix.

3. Using a slotted spoon, transfer the tomatoes and onions to serving plates, then pile the hot chorizo slices on top. Spoon the juices from the tomato bowl over the salad, add a grinding of pepper and scatter over the parsley leaves to serve.

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