Chorizo and Tomato Salad

Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add chorizo slices and cook until crispy and fat renders out, about 5 minutes. Don't move them around too much — let them get properly caramelized.

Transfer the crispy chorizo to a serving bowl along with the cherry tomatoes and red onion rings. The residual heat will slightly soften the onions.

Whisk together the remaining 2 tablespoons olive oil and sherry vinegar. Pour over the chorizo mixture and toss everything together while the chorizo is still warm. (The warm chorizo fat helps emulsify the dressing)

Sprinkle with chopped parsley and squeeze lemon juice over the top. Serve immediately while the chorizo is still slightly warm.