Chorizo & Tomato Salad

A classic from London's Fino. Tomatoes have to be sweet and ripe.

500 grams plum and cherry tomatoes

2-3 scallions/spring onions, chopped

3 tblsp EVOO

1 tbsp sherry vinegar

250 grams picante cooking chorizo

handful of parsley, chopped

S&P

1. slice tomatoes in half and put in a bowl with scallions
2. season with S&P, drizzle with EVOO and vinegar, let marinate half hour
3. cut chorizo on a diagonal into 1-2 cm slices; gently fry in some EVOO in a heavy-based pan for 1-2 minutes on each side
4. remove chorizo with a slotted spoon, pile on top of tomatoes & scallions
5. spoon some of the oil from the pan into the tomato salad, toss along with parsley and S&P