Sunday, September 5, 2010
Recipe: Tomato, Mozzarella and Chorizo Salad
What's so nice about this recipe is that apart from the mozzarella and chorizo, everything is from my garden. The tomatoes, the herbs and these lovely purple spring onions. The purple spring onions are really nice, they taste brilliant and rather spicy actually! I'm definitely growing them next year. Oh and that basil is "Greek basil"- it tastes the same but it's just got lots of little leaves instead of large ones. I am also very proud of my tomatoes as well, don't they look nice?? Super Proud. This is the first time I have grown a "full sized" variety of tomatoes (rather than cherry) and the two 'alicante' plants i have been growing have been producing some lovely tasty, ripe, red fruits. And they actually smell of proper tomatoes, not like those horrible anaemic looking spanish ones you get in the supermarkets. Growing my own has been totally worth it. This is a main course portion, lovely served with crusty buttered bread. It is also nice served in smaller bowls as part of a tapas menu.
Tomato, Mozzarella and Chorizo salad (serves 2 as a main dish)
4 large ripe tomatoes, chopped
2 spring onions (red if possible) finely sliced
4 cherry tomatoes, halved
Handful of fresh basil and parsley, chopped finely
1 tbsp red wine or cider vinegar
1 tbsp extra virgin olive oil
Salt and black pepper to taste
150g good mozzarella, torn into chunks
150g chorizo, diced
Salt and pepper to taste
1. In a bowl combine well all the ingredients except the chorizo.
2. Put a frying pan onto a high heat. Fry the chorizo for 4-5 minutes, until crispy. (The chorizo doesn’t need extra fat to cook it as it releases it’s own oils).
3. Meanwhile portion out the tomato salad mixture evenly into two bowls.
4. When the chorizo is ready, evenly add the chorizo to each bowl, and pour the orange oil over both the salads (there is a lot of flavour in the oils).
5. Season the salad to taste and serve with crusty bread.