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Mozzarella Chorizo Salad

Chorizo and Mozzarella Salad with Sundried Tomatoes

Prep Time 3 hours 23 minutes
Cook Time 3 hours 23 minutes
Author Nicola Turner


  • 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.