© David Loftus
summer tomato and horseradish salad
For this salad you will need a whole mixture of different tomatoes, at room temperature, nice and ripe.
Cut the bigger tomatoes into slices about ¹⁄₂ 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 that 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.
Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but 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 squashy bread.
This salad is fantastic with roast beef, goat’s cheese or baked potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.
• 4 large handfuls of mixed tomatoes
• sea salt and freshly ground black pepper
• extra virgin olive oil
• red wine vinegar
• ¹⁄₂ a clove of garlic, grated
• 2 teaspoons fresh horseradish, grated
• a small handful of fresh flat-leaf parsley, finely sliced