Use ruby-red truss tomatoes as the hero ingredient in this chorizo salad dressed with tangy wine vinegar.
Ingredients
- 6 large slices (about 320g) crusty Italian bread
- 8 truss tomatoes, quartered, seeded, pulp reserved
- 80ml (1/3 cup) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 chorizo sausages, thinly sliced
- 3/4 cup fresh continental parsley leaves
Method
- Step 1Toast the bread until golden. Set aside to cool. Tear into coarse pieces.
- Step 2Meanwhile, use a stick blender to blend reserved pulp. Strain into a bowl, reserving 60ml (1/4 cup) tomato juice. Discard seeds. Stir the oil and vinegar into the tomato juice.
- Step 3Cook half the chorizo in a large frying pan over medium heat for 3 minutes each side or until golden. Repeat with remaining chorizo.
- Step 4Add bread to dressing and toss to coat. Add tomato, chorizo and parsley. Season with salt and pepper. Toss to combine.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
991 kj
Energy
16g
Fat Total
3g
Saturated Fat
2g
Fibre
7g
Protein
22mg
Cholesterol
281.16mg
Sodium
2g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
More ideas: To seed the tomatoes, after cutting them into quarters, scoop out the pulp with a teaspoon.
Make the famous Spanish summer soup – gazpacho. Process tomatoes, bread, shallot, red wine vinegar, garlic and a pinch of sugar. Serve in shot glasses.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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