4 cups of chopped tomatoes (Maass recommends a mixture of varieties)
Sea salt and freshly ground pepper
Approx. 3 Tablespoons extra virgin olive oil (Maass prefers Spanish or Portuguese)
1–2 Tablespoons quality red wine vinegar (lemon juice can be substituted)
½ clove garlic, grated
2 teaspoons fresh horseradish root, grated
¼ cup fresh flat leaf parsley, chopped
½ pound Spanish chorizo, sliced
Randomly chop tomatoes. Cherry tomatoes can be halved or left whole. Place them in a colander set over a wide bowl. Sprinkle them with a generous dusting of sea salt (not iodized salt) until coated. The salt draws the excess moisture from the tomatoes, intensifying flavor (don’t worry about the salad being too salty; most of the salt drips away). Leave in colander 30 minutes. While the tomatoes are sitting, cook sliced chorizo over medium-low heat until crispy (approx. 5 minutes).
Place the tomatoes in a large bowl and dress with extra virgin olive oil and vinegar. Toss with chorizo (Maass recommends adding the pan drippings as well) and garlic. Taste and adjust for seasoning with salt and pepper. Add the grated horseradish. Taste and add more if desired. Toss with parsley. Serve with bread to mop up the juices.