This recipe gives heirloom tomato salad a delicious Mexican bent, with hearts of palm, cilantro and lime juice.
Slideshow:More Salad Recipes
Five 4-ounce Calabrese or fresh chorizo sausages
1 1/2 pounds heirloom tomatoes, cut into chunks
One 15-ounce can hearts of palm, drained and sliced
1/3 cup pitted kalamata olives, halved
1/4 cup extra-virgin olive oil
1/3 cup chopped cilantro
3 tablespoons fresh lime juice
How to Make It
Light a grill or preheat a grill pan. Grill the sausages over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in each sausage registers 165°, about 10 minutes. Transfer to a carving board; let rest for 5 minutes, then slice 1/2 inch thick.
In a large bowl, toss the sausages with the remaining ingredients. Season with salt; serve.
Serve this salad with a vibrant, robustly fruity Spanish rosé.
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