Spanish style chorizo and tomato salad

Preparation

Cut the tomatoes into wedges and place in a bowl with the onion, then drizzle with the vinegar and oil. Cover and leave to stand for 5-10 minutes. 
Pan fry the chorizo in a hot non stick pan until browned on both sides. Add to tomato salad, toss and serve.
Pan fry to lightly toast the pine nuts quickly till just browned the top along with the fresh basil (or try mint leaves) before serving.

Tips from the author

This recipe was provided by Flavorite hydroponic Tomatoes, Australia