2 cups mixed leaf lettuce
12 cherry tomatoes
500g sliced chorizo
2 tsp olive oil
2 tsp balsamic vinegar
- Sauté tomatoes in a frying pan on medium heat with a teaspoon of olive oil and a teaspoon of balsamic vinegar until tomatoes begin to soften. Set aside to cool.
- Wipe frying pan and place back on heat. Place chorizo on pan and fry until slightly brown and crispy.
- Mix all ingredients in a large salad bowl and dress with remaining olive oil and balsamic vinegar.