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Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Italy’s toasty bread salad meets Spain’s bread-and-chorizo dish—a simple, yet incredibly satisfying balance of deep umami, sweetness, and crunch.

By Diane UngerAugust 9, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Think of this as a mashup of panzanella, or Italian bread salad, and Spanish migas, which combines toasted stale bread and chorizo. Ripe, in-season tomatoes are best, but in non-summer months, Campari (also called cocktail) tomatoes are a good alternative, as they tend to be juicy and sweet year round. (Camparis tend to be smaller, so simply cut them into 1-inch wedges; no need to halve the wedges crosswise.) Tossing the prepped tomatoes with a little salt and sugar slightly softens them while drawing out some of their juices, which help soften and flavor the bread. Sourdough works especially well, but any loaf with a chewy, sturdy crumb does nicely.

Tip

Don’t mistake fresh Mexican-style chorizo for smoky, garlicky, dry-cured Spanish chorizo. You want the latter. And after removing the sausage from the pan, don’t discard the red fat; it’s used for toasting the bread.

Ingredients
  • 1

    pound ripe medium tomatoes, cored, cut into 1-inch wedges and halved crosswise

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 4

    ounces Spanish chorizo, thinly sliced and roughly chopped

  • 6

    tablespoons extra-virgin olive oil, divided

  • 6

    ounces rustic sourdough bread, cut into 1-inch cubes (about 5 cups)

  • 3

    tablespoons sherry vinegar

  • 1

    teaspoon dried oregano

  • ¾

    cup jarred roasted red peppers, patted dry and roughly chopped

  • ½

    cup roughly chopped fresh flat-leaf parsley

  • 1

    ounce manchego cheese

Step 1

In a large bowl, toss the tomatoes with the sugar and 1 teaspoon salt. Let stand, tossing occasionally, while you prepare the remaining ingredients. In a 12-inch skillet over medium, cook the chorizo, stirring, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Step 2

To the fat in the skillet, add 2 tablespoons of the oil and the bread. Cook over medium, stirring, until browned and crisp, 3 to 5 minutes. Remove from the heat and cool. Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons oil, the vinegar, oregano and ½ teaspoon each salt and pepper.

Step 3

To the tomatoes and their juices, add the roasted peppers, parsley, chorizo and bread. Re-whisk the dressing, then add it to the tomato-bread mixture; toss. Let stand until the bread softens slightly, about 10 minutes, tossing once or twice. Taste and season with salt and pepper, then transfer to a platter. Using a vegetable peeler, shave the manchego over the top.

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