#17 Spanish Salad with Chorizo, Olives and Fresh Cherry Tomatoes

I learned how to make this salad during the Cooking with Olives cooking class offered by Olives from Spain. I wrote more about it in this post.

The warm salad is very easy to make and a great warming dish especially when it's cold.

The recipe is adapted from the one we cooked in the course. I chose to add some fresh cherry tomatoes and I think they worked great adding just a little bit of freshness and sourness to finish the hole dish.

Products:

(Serves 2:)

400 g new potatoes - parboiled

120 g chorizo for cooking

100 gr black marinated olives

a handful (around 150 gr) cherry tomatoes

a handful of freshly chopped coriander leaves

zest of 1/2 lemon

Dressing:

30 ml (2 tbsp) olive oil

2 tsp Spanish cherry vinegar

1/4 tsp freshly ground cumin

1/4 tsp sugar (optional)

Method:

In a pan without oil fry the chorizo chopped at bite size pieces. The chorizo will release its own fat so don't add oil for the moment. Fry for some 4-5 minutes.

In the meantime chop the parboiled new potatoes to quarters and add to the pan. Continue to fry for more 3-4 minutes.

In another bowl grind the cumin seeds and rate the lemon zest. Add the oil and cherry vinegar. Blend well and add to the potatoes and chorizo. Stop the heat, mix carefully. Sprinkle the olives and coriander leaves. Mix again and serve.

You can check a video for this salad here (the second recipe).

You can check a video for this salad here (the second recipe).