I never think we give enough praise to the humble tomato. In Spain it is such an important ingredient in their everyday salads.
I serve this on a long chopping board or a white plate as I feel you need to see the colours of the tomatoes.
500grms mixed cherry tomatoes
2 large beefsteak tomatoes thickly sliced
For the dressing:
1/3rd cup good olive oil
2 tbsp. sherry or raspberry or red vinegar
1 tsp Dijon mustard
¾ tsp smoked paprika
Sea salt and freshly ground black pepper
1 tbsp. finely diced shallot or red onion.
Whisk oil, vinegar, mustard and paprika in a bowl and season, stir in the onion.
Halve the cherry tomatoes. (If grown in your own garden and a little larger quarter them). Slice the large tomatoes thickly and arrange on serving platter.
Spoon over the dressing and if any left just leave in a small bowl to serve separately.