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Chorizo and Roasted Tomato Salad



Quantity Ingredient
250 g pkg. Piller's Toppings Chorizo, diced
1 L (4 cups) grape tomatoes, halved
30 ml (2 Tbs.) extra virgin olive oil
750 ml (3 cups) cremini mushrooms, sliced
1.5 L (6 cups) baby arugula
325 ml (1⅓ cups) extra virgin olive oil
30 ml (¼ cup) red wine vinegar
15 ml (1 Tbs.) Dijon mustard
Salt and pepper, to taste
Shaved Parmesan or Manchego cheese, for garnish



Preheat oven to 300°F. Place tomatoes on a parchment lined baking sheet and drizzle with 15 ml (one tablespoon) olive oil; roast for 1 ½ hours until tomatoes are beginning to dry out and edges are crispy. Remove from oven and cool. In a large non-stick fry pan over medium-high heat, add 15 ml (one tablespoon) olive oil; warm oil and add mushrooms. Sauté mushrooms until crispy, about 8 - 10 minutes. Mix dressing ingredients in a jar and shake to combine. To assemble salad: On each of 8 chilled plates, place 375 ml ( ¾ cup) arugula and garnish with 10 roasted tomatoes, 15 ml (1 Tbs.) mushrooms, and 30 ml (2 Tbs.) chorizo. Drizzle 15 ml (1 Tbs.) dressing over the salad. Add cheese garnish, if desired.