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.
- Makes4 servings
- Cook Time40 minutes
- 2
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.
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.
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