Tomato Bread Salad With Chorizo and Herbs

• 3 ounces day-old country bread, torn into bite-size pieces, about 3 cups
• 5 tablespoons extra-virgin olive oil
• 1/2 pound dried (cured) chorizo, cut into 1/2-inch pieces
• 1/2 cup Spanish onion, finely chopped
• 1/2 teaspoon chopped fresh oregano leaves
• 1 tablespoon sherry vinegar
• 3/4 teaspoon fine sea salt, more to taste
• Black pepper, as needed
• 2 ripe, juicy tomatoes, about 1 pound, cut into 1-inch chunks, about 3 cups
• 13 cup basil leaves, torn into pieces
• 13 cup packed cilantro leaves

1. Heat broiler.
2. Spread bread on large baking sheet and toast until just golden, about 1 minute.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat.
4. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes.
5. Stir in oregano and remove from heat.
6. In a small bowl, whisk together vinegar, salt and pepper.
7. Whisk in remaining oil.
8. In a large bowl, combine bread, tomato, and chorizo mixture.
9. Toss in dressing, basil and cilantro.
10. Let stand at least 15 minutes before serving.

country bread, extravirgin olive oil, chorizo, spanish onion, oregano, sherry vinegar, salt, black pepper, tomatoes, basil, cilantro

Taken from cooking.nytimes.com/recipes/12661 (may not work)