Tomato Salad with Pimenton de la Vera

This salad is great with grilled fish. Use different coloured tomatoes, which look very pretty and, of course, taste amazing.

SERVES 4
500g Tomatoes, ripe but not soft
1 Garlic clove, finely chopped
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet or Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Cabernet Sauvignon red wine vinegar
Sea Salt and freshly ground black pepper
1 Oregano sprig, leaves stripped

Slice the tomatoes and arrange the pieces nicely on a plate. Sprinkle the garlic and red onion over the tomatoes. Finish off with some sea salt and pepper and a scattering of oregano leaves. Leave for 5 minutes to let the flavours develop before serving.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.