Ingredients

The following ingredients have 5 Servings
  • 3 ounces day-old country bread, torn into bite-size pieces, about 3 cups
  • 5 tablespoons extra-virgin olive oil
  • 1/2 pound dried (cured) chorizo, cut into 1/2-inch pieces
  • 1/2 cup Spanish onion, finely chopped
  • 1/2 teaspoon chopped fresh oregano leaves
  • 1 tablespoon sherry vinegar
  • 3/4 teaspoon fine sea salt, more to taste
  • Black pepper, as needed
  • 2 ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups
  • 1/3 cup basil leaves, torn into pieces
  • 1/3 cup packed cilantro leaves

Instruction

  • Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.
  • In a small bowl, whisk together vinegar, salt and pepper. Whisk in remaining oil. In a large bowl, combine bread, tomato, and chorizo mixture. Toss in dressing, basil and cilantro. Let stand at least 15 minutes before serving.