STEP 1

Wash and pat dry the tomatoes, then cut each one into rounds that are 1/4 inch (.635 cm) thick.

STEP 2

De-rind the cheese and cut into slices that are 1/8 inch (.3175) thick.

STEP 3

Add the slices of tomato and cheese into a serving dish, going in order of tomato and then cheese and in a circular design.

STEP 4

Add 2 tbsp extra virgin olive oil into a bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove garlic, add 1 tsp dried oregano and 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt and black pepper, whisk together until well mixed.

STEP 5

Pour the dressing over the salad, serve at room temperature or add into the fridge and serve chilled, enjoy!

Notes:  Try to use the ripest tomatoes you can find, as it's what gives this salad that beautiful pop of goodness. You can serve this salad at room temperature or add into the fridge and serve chilled. It will hold for up to 3 to 4 days in the fridge.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.