Get your pan nice and hot and add some olive oil. Slice 150 g of chorizo and place into the pan to fry. Finely slice 2 cloves of garlic and add to your chorizo. Then, add 2 tablespoons of sherry vinegar. Cook for 7 minutes.
While your chorizo is frying, roughly slice 200 g of tomatoes. Then, slice 50 g of shallot. Add 2 tablespoons of olive oil and 2 tablespoons of sherry vinegar. Season with salt and pepper. Next, add 10 g of chopped parsley and a little bit of basil.
When cooked, take your chorizo out of the pan and put into the bowl with the tomato salad. Give that a good mix.