Tomato Bread Salad With Chorizo and Herbs

5.0(94)

I often make panzanella, the Italian bread and tomato salad. To give it Spanish flair, more heft and a dose of spice, I tossed in cubes of crisp cured chorizo. We ate it for dinner one night and fried up the leftovers for brunch, topped with poached eggs.

by Melissa Clark

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SpanishWeeknight, Side Dish

Servings

(4–6)

Total time

20 min

Calories / serving

265 kcal

Ingredients (11)

serves

3 ounces day-old country bread, torn into bite-size pieces, about 3 cupsbread
5 tablespoons extra-virgin olive oilolive-oil
1/2 pound dried (cured) chorizo, cut into 1/2-inch pieceschorizo
1/2 cup Spanish onion, finely choppedonion
1/2 teaspoon chopped fresh oregano leavesoregano
1 tablespoon sherry vinegarsherry-vinegar
3/4 teaspoon fine sea salt, more to taste
Black pepper, as neededpepper
2 ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups
1/3 cup basil leaves, torn into piecesbasil
1/3 cup packed cilantro leaves

Instructions (3 steps)

01Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
02In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.

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Rich recipe — supports nutrition-aware planning.