Heat a touch of the olive oil in a large frying pan over medium heat, and saute the chorizo for 5 minutes or until crisp. Tip the sausage into a serving bowl with the tomatoes and red onion. Whisk the remaining olive oil with the sherry vinegar to make a dressing. Pour the emulsion over the sausage and tomatoes and toss well. Sprinkle with the parsley and lemon juice. Serve the salad with bread that is crispy enough to sop up all the juices.
Photo credit: Petrina Tinslay Photography
Recipe copyright William Granger