This salad’s the one I always end up making when I’m tired of boring leaves and need something… with teeth, you know? It’s got bite — from the chorizo, from the vinegar, from the salty feta crumbles — but it’s still really fresh. It feels like what you’d eat with a glass of something cold while someone else grills things in the background (a fantasy, sure, but we take what we can get).
Last time I made this was after a long day — fridge was mostly empty except for cherry tomatoes, feta, and some leftover almonds I forgot I bought. Grabbed a ring of chorizo from the back of the freezer (bless past me) and tossed it all together. It turned into one of those dinners you can’t stop nibbling while standing at the counter. Dangerously snacky, this one.
Why You’ll Love It
- It’s got crunch, spice, creaminess, and juicy tomato bliss
- No lettuce involved — just real ingredients that hold up
- Feels hearty enough to be dinner with bread
- Great for clearing out the herb drawer and looking fancy doing it
- Holds up surprisingly well in the fridge — lunch sorted
- That chorizo-infused oil? Absolute gold — save the extra
Ingredients
- 16 oz mixed cherry tomatoes, halved
- 1 tsp kosher salt (or fine sea salt)
- 4 tbsp extra-virgin olive oil, divided
- 4 oz Spanish chorizo, thinly sliced
- 1 clove garlic, very thinly sliced
- ¼ cup minced chives or green onions
- ¼ cup mixed fresh herbs (oregano, basil, marjoram, parsley — whatever you’ve got)
- 1 tbsp Sherry vinegar
- Freshly ground black pepper
- 2½ oz feta cheese, crumbled
- ¼ cup coarsely chopped toasted almonds
How to Make It
Salt those tomatoes first:
Chuck the halved cherry tomatoes in a colander and sprinkle with half the salt. Toss, then do it again with the rest. Let them hang out for 15 mins — they’ll drip out some juice and get more flavourful.
Crisp up your chorizo:
Heat 2 tablespoons of olive oil in a nonstick pan. Add the sliced chorizo and let it sizzle until it starts to go a bit crispy around the edges (about 2 minutes). Take it off the heat, throw in the sliced garlic, and swirl it around so it softens in the hot oil without burning.
Let the oily goodness cool:
Pour the whole pan — chorizo, garlic, oil — into a small bowl to cool slightly. This is basically spicy gold now. Don’t spill it. I’ve done that. It hurts.
Build the base:
Pat the tomatoes dry-ish and toss them into a large bowl. Add the other 2 tablespoons of olive oil, the chives, the herbs, and a splash (about 1 tbsp) of Sherry vinegar. Crack in some black pepper. Give it all a casual toss.
Add in the chorizo mix:
Use a slotted spoon to lift the chorizo and garlic out of the oil, and add it to the tomatoes. Then drizzle in a tablespoon of the garlicky chorizo oil. Toss again. It’ll smell amazing now.
Finish with feta and almonds:
Just before serving, crumble in half the feta and mix gently. Plate it up, sprinkle the rest of the feta over top with the chopped toasted almonds. You want little salty pops and crunch in every bite.
Common Mistakes and How to Dodge Them
My garlic burned in the pan.
Yep — easy to do. Don’t cook it directly in the oil. Add it after you’ve turned the heat off so it softens without going bitter.
Too oily or too sharp?
Balance is key — taste as you go. You don’t need all the vinegar or oil if the tomatoes are juicy and the chorizo’s rich.
Can I use pre-cooked chorizo?
Sure. It won’t crisp quite the same, but it’ll still work. Just warm it through briefly so the flavours open up.
The almonds got soft.
Add them just before serving — they’ll keep their crunch. Learned this one after a sad, soggy leftover lunch.
Storage and Reheating
Fridge:
Store in an airtight container for up to a day. The tomatoes will keep softening but the flavours meld beautifully.
Freezer:
Nope. Tomatoes and feta don’t love the freezer. The herbs get weird too.
Microwave:
Wouldn’t. Eat it cold or room temp. It’s salad.
Leftover tip:
That extra chorizo oil? Use it to sauté shrimp, drizzle over toast, or toss with roasted potatoes. Seriously, don’t bin it.
Frequently Asked Questions
Can I use regular vinegar instead of sherry?
Yep — red wine vinegar’s fine. Just start with a bit less. Sherry’s a bit softer and nuttier.
No almonds?
Try pistachios, walnuts, or even pumpkin seeds. You want something crunchy and toasty.
Can I make it vegetarian?
Totally. Just skip the chorizo and maybe add some smoked paprika to the oil for a bit of that smoky vibe.
What should I serve it with?
Crusty bread. Always. Or some grilled chicken or shrimp if you want to make it a bigger meal.
Nutrition Facts (Per Serving):
- Calories: ~360
- Fat: 29g
- Carbs: 9g
- Protein: 12g
- Sodium: 610mg
- Sugar: 5g
Jamie Oliver Chorizo Tomato Salad
Description
A bold, rustic tomato salad tossed with crispy chorizo, salty feta, herbs, and toasted almonds — packed with punch and texture.
Ingredients
Instructions
- Salt tomatoes and let drain for 15 mins.
- Sauté chorizo in 2 tbsp oil till crispy, then stir in garlic off heat. Let cool.
- Toss tomatoes with herbs, chives, vinegar, oil, and pepper.
- Add chorizo and garlic, plus a spoon of infused oil. Toss again.
- Finish with feta and almonds. Serve room temp.
Notes
- Don’t burn the garlic — add it after the heat’s off.
- Toast almonds ahead of time and store in a jar.
- Swap feta for manchego if you want something firmer.
- Save that extra chorizo oil — it’s magic on everything.