Andalusian Salad With Chorizo And Tomatoes || Around the World: Andalusian Dinner || Gastrolab





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Published on Nov 2, 2013

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No matter the weather or day of the week chorizo with tomatoes is always great. We add feta to the recipe to bring a new flavor to this traditional dish.

Andalusian Salad With Chorizo And Tomatoes


200 g Tomatoes
100 g Chorizo (or salchichón, fuet , lomo)
20 g Scallion
50 mg Feta Cheese (homemade from cow's milk)
15 g Basil
15 g Parsley
3 cloves Garlic
30 ml White Balsamic Vinegar
50 ml Olive Oil
Salt, Black Pepper to taste

Cut chorizo in large cubes and fry in olive oil until golden. Cut tomatoes and all greens in large pieces, mix, add salt, pepper, olive oil and half of balsamic vinegar. Mix again. Mince garlic and add to chorizo together with the remaining balsamic vinegar. Fry for a couple of minutes and remove from fire. Add chorizo to the salad and mix. Put a piece of cheese on a plate; cover it with the salad and pour over a small amount of oil from the pan. The salad is ready.

You can also use any other variety of feta cheese. Do not through away the remaining frying oil: you can use it to prepare chicken breast or any other white meat or fish.

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