Chorizo and Mozzarella Salad with Sundried Tomatoes
Our Chorizo and Mozzarella Salad with Sundried Tomatoes is great at any time of the year and is full of flavour.
While Mozzarella is a traditional southern Italian dairy product made from buffalo’s milk, there are many types of Chorizos depending on the meat and the spices used in its production but is traditionally Spanish.
Chorizo is made with chopped pork meat and pork fat, seasoned with paprika and garlic. The red colour so characteristic of chorizo is a special paprika known as “pimento”. This feature is what makes Spanish chorizo different from other sausages elsewhere.
The perfect combination of pork meat with a suitable proportion of bacon and traditional curing process produces a natural product which is enjoyed all over the world.
I hope you enjoy it as much as we do!
- 1 chorizo ring approx. 250g
- 100 g 3.5oz spinach
- 250 g 3-4 large pearls soft mozzarella
- 1/2 cucumber
- 10 cherry tomatoes
- 8 sundried tomatoes
- Balsamic vinegar
- Olive oil
- Cut chorizo into 1cm cubes.
- Fry in a hot pan for 5 minutes, tossing once or twice during cooking, then leave in the pan to cool a little.
- Wash and chop the salad vegetables and arrange on serving plates with chopped sundried tomatoes.
- Drizzle balsamic vinegar over the salad now so it does not discolour the cheese later (adjust the amount of balsamic vinegar according to taste).
- Cut mozzarella into large chunks and place on the serving plates.
- Spoon the chorizo (leaving the excess fat in the pan) over the salad.
- Drizzle over olive oil and serve.