Rustic Spanish Tomato Salad

I am a strong believer that when we cook with good quality flavorful ingredients, often it is best to not complicate the dish and let the featured ingredients stand alone. This has been my experience with the Mediterranean region, where the climate and terrior produce great ingredients. This salad is based on a memorable meal I had some years ago in Southern Spain. This simple but delicious salad was served with a locally caught whole pan seared fish, simply prepared with garlic and herbs. The salads flavor will improve over time and will also taste good the following day. The vinagrette will keep for weeks in the refrigerater. 

Method

1. The most important detail is to slice the onions and tomatoes as thin as possible, that allows for the viniagrette to marinate and be absorbed by the salad. Use a sharp bread knife to slice the tomatoes. Place the sliced tomatoes, onions, capers and olives in layers in a dish and sprinkle with salt.
2. Add the vinegar to a bowl and gradually whisk in the olive oil, add some chopped oregano and garlic. Add a pinch salt and pepper and whisk to combine.
3. Drizzle the oil over the salad, cover and leave to stand for about half an hour. Serve family style with pan seared or poached fish.

Ingredients 

• 2 lb vine ripened tomatoes, sliced thin
• 1 red onion, sliced thin
• 1 cup olive oil
• 1 clove garlic, minced
• 1/4 cup Spanish sherry vineagr
• 1/4 cup Spanish olives, sliced 
• 1/4 cup capers
• fresh oregano, finely chopped
• salt and freshly cracked black pepper