Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins
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Bread Salad with Chorizo

Ingredients

 Full bread loaf
 400 mg Fresh tomates
 120 ml Extra virgin olive oil
 1 cup Basil leaves
 2 tbsp Cabernet sauvignon vinegar
 Halloumi
 1 Garlic clove, halved
 A pinch of chilli flakes
 Mint, roughly chopped
 Parsley, roughly chopped

Method

1

For the red wine dressing, pour 2 tablespoons of cabernet sauvignon vinegar into a bowl, along with 120 ml of extra-virgin olive oil.

2

Whisk all together to combine, season to taste and set aside.

3

Combine tomatoes, halloumi, basil, and D’Orsogna 100% natural chorizo in a large bowl, add dressing, season to taste and toss to combine.

4

Meanwhile, preheat a char-grill pan over high heat.

5

Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes).

6

Rub with cut side of garlic and transfer to a platter.

7

Scatter salad over bruschetta and serve.

Ingredients

 Full bread loaf
 400 mg Fresh tomates
 120 ml Extra virgin olive oil
 1 cup Basil leaves
 2 tbsp Cabernet sauvignon vinegar
 Halloumi
 1 Garlic clove, halved
 A pinch of chilli flakes
 Mint, roughly chopped
 Parsley, roughly chopped

Directions

1

For the red wine dressing, pour 2 tablespoons of cabernet sauvignon vinegar into a bowl, along with 120 ml of extra-virgin olive oil.

2

Whisk all together to combine, season to taste and set aside.

3

Combine tomatoes, halloumi, basil, and D’Orsogna 100% natural chorizo in a large bowl, add dressing, season to taste and toss to combine.

4

Meanwhile, preheat a char-grill pan over high heat.

5

Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes).

6

Rub with cut side of garlic and transfer to a platter.

7

Scatter salad over bruschetta and serve.

Bread Salad with Chorizo