This extremely simple, delicious dish showcases the best of the summer produce with a few minutes of work. It’s a great dish when the the peaches and plums are at the height of their season, and tomatoes start overflowing out of your backyard garden.
This not a traditional dish anywhere that I know of in Spain, yet I could imagine this being served to me by any number of people I know, in various parts of the country. In the summer, I’ve been served some sort of simple salad including tomatoes with almost every homemade meal in Catalonia and Galicia. And the peaches in Spain are as good as any I’ve had anywhere in the world. An extra chorizo or two is easy to find in a lot of kitchens most times of the year. Some variation of this salad often shows up on my table in the height of the summer alongside more classic Spanish dishes. If I have my way, it’ll become a thing in Spain, eventually! There are countless Spanish styles of Chorizo and any one of them will work great in this salad.
I use whichever herbs need to be pruned back from the garden. Any combination of parsley, mint, and basil all play beautifully with these flavors.
1 chorizo (about 5 oz), peeled (if possible), and cut in small pieces
1-2 Tbsp extra virgin olive oil
2-3 very ripe, large tomatoes, cut in pieces, and/or a handful of cherry tomatoes, halved
3 ripe peaches and/or plums, pitted and cut in pieces
A few sprigs of parsley, mint, and/or basil, chopped or torn in small pieces
Generous splash of sherry vinegar
Salt and freshly ground black pepper TT
Heat a small, heavy-bottomed pan on a medium low flame. Add the oil and the chorizo, and sauté slowly, stirring regularly until the meat starts to brown. The idea is to render some of the fat and flavor the oil, while just barely starting to crisp up the meat.
Combine the tomatoes and stone fruit in a large bowl. Pour over the chorizo and oil, add the vinegar, herbs, salt, and pepper, and mix well. Serve immediately with a piece of crusty bread.