Place the halved cherry tomatoes in a colander set over a bowl or in the sink. Sprinkle with half of the salt, toss well, then add the remaining salt and toss again. Let rest for 15 minutes.
In a nonstick skillet set over medium heat warm up 2 tablespoons (30 ml) of the extra-virgin olive oil. Add the sliced chorizo and sauté until they start to crisp up, about 2 minutes. Remove from the heat, add the thinly sliced garlic clove and mix well so the garlic infuses the oil but doesn’t burn. Pour the chorizo and garlic mixture (with the oil) into a bowl and let cool.
Toss the cherry tomatoes lightly in the colander and discard any juice that comes out of them.
Transfer the tomatoes to a large mixing bowl, then add the remaining 2 tbsp (30 ml) extra-virgin olive oil along with the chives, fresh herbs, and sherry vinegar. Season with freshly ground black pepper and toss to combine.
Using a slotted spoon, add the chorizo and garlic slices to the tomato salad, then add 1 tablespoon (15 ml) of the garlic-infused frying oil. Toss again. (Keep any remaining garlic-infused frying oil, it’s delicious to sauté chicken or shrimp!)
SERVING: When ready to serve, add half of the crumbled feta cheese to the salad and toss to combine. Transfer the Spanish tomato salad to a large serving plate. Sprinkle with the remaining feta cheese and chopped almonds. Serve with crusty bread to soak up all the delicious salad juices!
STORAGE: You can make this salad up to 1 day ahead of time. Refrigerate in an airtight container. Make sure to return the Spanish tomato salad to room temperature at least 1 hour before serving.
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