Cumin‘s Chef Owen Maass created a crowd-pleasing tomato salad at June’s Celebrity Chef and Wine Tasting.  Here’s the recipe he (sort of) used:

Tomato salad

Makes 4 portions
• 4 large handfuls of mixed tomatoes
• Sea salt and freshly ground black pepper
• Extra virgin olive oil
• Good red wine vinegar
• ½ a clove of garlic, grated
• 2 teaspoons fresh horseradish, grated, or jarred hot horseradish
• A small handful of fresh flat-leaf parsley, finely sliced
• 1/2 pound chorizo, cleaned and sliced

Cut the bigger tomatoes into slices about 1cm to ½ inch thick. You can halve the cherry tomatoes or leave them whole. Then, sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is the salt will draw the excess moisture out of the tomatoes, intensifying their flavor. Don’t worry about the salad being too salty, as a lot of the salt drips away.

As they are sitting in a medium pan, render the chorizo until it’s crispy, maybe 5 minutes on a medium- to low-heat reserve.

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen  (approximately 3 tablespoons), adding the rendered chorizo and fat , and 1–2 tablespoons of vinegar. Add these according to your own taste.

Toss everything around and check for seasoning – you may or may not need salt, but you will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around, and taste. If you like it a bit hotter, add a bit more horseradish.

All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice bread.