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.
