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

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

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

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 & black pepper, whisk together until well mixed

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