Tomato Bread Salad With Chorizo and Herbs

Ingredients

• 3 ounces day-old country bread, torn into bite-size pieces, about 3 cups
• 5 tablespoons extra-virgin olive oil
• ½ pound dried (cured) chorizo, cut into 1/2-inch pieces
• ½ cup Spanish onion, finely chopped
• ½ teaspoon chopped fresh oregano leaves
• 1 tablespoon sherry vinegar
• ¾ 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
• ⅓ cup basil leaves, torn into pieces
• ⅓ cup packed cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    290 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 9 grams protein; 9 milligrams cholesterol; 759 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
2. 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.
3. 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.