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.