Place a large skillet over medium heat and add the sliced chorizo. Cook for 5 to 6 minutes, stirring occasionally, until the chorizo is crispy and has released its reddish, smoky oil.

Use a slotted spoon to transfer the crispy chorizo pieces to a plate, leaving the flavorful rendered oil in the pan, then reduce the heat to low.

Whisk the extra virgin olive oil and sherry vinegar directly into the warm chorizo oil in the skillet to create a warm vinaigrette, seasoning with a pinch of salt and pepper.

In a large salad bowl, combine the halved cherry tomatoes, thinly sliced red onion, and baby rocket leaves.

Pour the warm dressing over the salad ingredients and toss gently so the warm oil slightly wilts the rocket and softens the tomatoes.

Scatter the crispy chorizo and torn fresh basil leaves over the top of the salad, and serve immediately while still warm with crusty bread.