Place the thinly sliced red onion in a small bowl and pour the sherry vinegar over it. Toss briefly and let it sit for about 10 minutes to quick-pickle and mellow the harsh raw onion bite.

Heat a large, dry skillet over medium heat. Add the sliced chorizo in a single layer and cook for 5 to 7 minutes, stirring occasionally, until the edges are crispy and the smoky red oils have rendered into the pan.

Remove the skillet from the heat. Using a slotted spoon, transfer the crispy chorizo slices to a plate, leaving the flavorful oils behind in the skillet.

Arrange the heirloom tomato wedges beautifully on a large serving platter. Sprinkle them evenly with the flaky sea salt and freshly ground black pepper.

Whisk the extra-virgin olive oil directly into the warm chorizo drippings in the skillet. Stir in the pickled red onions along with their vinegar to complete the warm rustic dressing.

Scatter the crisped chorizo over the seasoned tomatoes. Spoon the warm vinaigrette and onions evenly over the entire salad, garnish with fresh parsley, and serve immediately with crusty bread.