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Wash & pat dry the tomatoes, then cut each one into rounds that are ¼ inch (.635 cm) thick
De-rind the cheese and cut into slices that are ⅛ 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 ½ 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!