Wash the tomatoes and grate them dry. Quarter the cherry tomatoes. Dice tomatoes roughly. Peel/peel chorizo and cut into thicker slices. Peel and finely dice shallot and garlic. Wash parsley, shake dry. Put 1 stalk aside. Pluck the leaves from the remaining stems and chop them finely
Heat 1 teaspoon of oil in a frying pan and fry the chorizo for about 4 minutes until crispy. Remove from the pan and drain on kitchen paper. Mix tomatoes, garlic, shallot and chorizo in a bowl
Mix vinegar and mustard, season with salt, pepper and sugar. Fold in 4 tablespoons of oil. Slice the cheese or cut it into slices with a peeler. Mix vinaigrette and tomato mixture, season with salt and pepper. Finally fold in cheese, garnish with parsley