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Spanish Tomato Salad with Chorizo and Almonds
Spanish Tomato Salad with Chorizo and Almonds
This hearty Spanish tomato salad combines juicy tomatoes, salty feta, spicy chorizo, and crunchy almonds to create an irresistibly textured, flavorful dish!
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Every summer when I get my hands on irrationally large quantities of colorful cherry tomatoes, I only have only one idea in mind: serving them in as many bright and flavorful salads as I can to make the most of their perfectly ripe, summery taste.
One of my favorite salads to make with cherry tomatoes is an Italian Caprese pasta salad, but several years ago, I was inspired by a simple recipe Jamie Oliver made in his Andalusia TV show, which added a Spanish twist to the classic Italian Panzanella salad. In my version of Spanish tomato salad, the addition of spicy chorizo, crumbled feta cheese, and crunchy almonds all make the dish irresistibly flavorful and textured. I like to serve the salad with crusty bread to make it a meal—and soak up all those delicious salad juices!
This Spanish tomato salad is nutritious enough to be served as a main course, though you could very well serve it in smaller portions alongside grilled meat.
Salting and resting tomatoes allow excess water to drip out and concentrate the flavor. It also takes care of the seasoning, as the tomatoes absorb only the right amount of salt. With the addition of chorizo and feta, it’s unlikely that you’ll need to add any more salt to the salad, but make sure to taste before serving and season again if needed.
Spanish Tomato Salad with Chorizo and Almonds
Ingredients
- 16 oz mixed cherry tomatoes, halved
- 1 tsp kosher salt, or fine sea salt
- 4 tbsp extra-virgin olive oil, divided
- 4 oz thinly sliced Spanish chorizo
- 1 clove garlic, very thinly sliced
- ¼ cup minced chives or green onions
- ¼ cup mixed fresh herbs, packed (oregano, basil, marjoram and/or flat-leaf parsley)
- 1 tbsp Sherry vinegar
- Freshly ground black pepper
- 2 ½ oz feta cheese, crumbled
- ¼ cup coarsely chopped toasted almonds (see note)
Instructions
- Place the halved cherry tomatoes in a colander set over a bowl or in the sink. Sprinkle with half of the salt, toss well, then add the remaining salt and toss again. Let rest for 15 minutes.
- In a nonstick skillet set over medium heat warm up 2 tablespoons (30 ml) of the extra-virgin olive oil. Add the sliced chorizo and sauté until they start to crisp up, about 2 minutes. Remove from the heat, add the thinly sliced garlic clove and mix well so the garlic infuses the oil but doesn’t burn. Pour the chorizo and garlic mixture (with the oil) into a bowl and let cool.
- Toss the cherry tomatoes lightly in the colander and discard any juice that comes out of them.
- Transfer the tomatoes to a large mixing bowl, then add the remaining 2 tbsp (30 ml) extra-virgin olive oil along with the chives, fresh herbs, and sherry vinegar. Season with freshly ground black pepper and toss to combine.
- Using a slotted spoon, add the chorizo and garlic slices to the tomato salad, then add 1 tablespoon (15 ml) of the garlic-infused frying oil. Toss again. (Keep any remaining garlic-infused frying oil, it’s delicious to sauté chicken or shrimp!)
- SERVING: When ready to serve, add half of the crumbled feta cheese to the salad and toss to combine. Transfer the Spanish tomato salad to a large serving plate. Sprinkle with the remaining feta cheese and chopped almonds. Serve with crusty bread to soak up all the delicious salad juices!
- STORAGE: You can make this salad up to 1 day ahead of time. Refrigerate in an airtight container. Make sure to return the Spanish tomato salad to room temperature at least 1 hour before serving.
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Author: Marie Asselin
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