Sourdough Salad with Peppers and Chorizo Recipe

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serves: 4 - 6


  • 150g (5oz) sourdough bread (around half a loaf), torn into small chunks
  • 75ml (3fl oz) milk
  • 290g jar roasted peppers (3 large peppers)
  • 250g (9oz) cooking chorizo
  • 300g (10oz) ripe tomatoes
  • 2tbsp red wine vinegar
  • 4tbsp fresh flat-leaf parsley, chopped


  • Soak the bread in the milk and set aside. Cut the peppers into chunks. Slice the chorizo but keep it chunky. Cook it gently in a non-stick frying pan until brown and crispy then remove with a slotted spoon on to kitchen paper

  • Leave any chorizo oil in the pan and add the olive oil. Heat through then fry off the bread in batches until browned all over. Again, remove with a slotted spoon. Roughly chop the tomatoes. Put all these ingredients into a large bowl, then add the vinegar. Season well. Add the parsley just before serving.

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