Chorizo & tomato salad

Name: Chorizo & tomato salad
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 Beef tomatoes; 1/2 Red Onions; Sprigs of fresh Thyme; 1 tablespoon Sherry vinegar; 2 tblsp Extra Virgin Olive Oil; 100g Chorizo

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Beef tomatoes3
Red Onions½
Thyme
Sherry vinegar1 tbsp
Extra Virgin Olive Oil2 tbsp
Chorizo100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	160 kcal
Protein	4.5 g
Fat	13.3 g
of which saturates	3.1 g
Carbohydrate	5.2 g
of which sugars	3 g
Fibre	1.5 g
Salt	0.5 g

Worked out from the 91% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
2
In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.