Heat a large nonstick fry pan with a medium-high heat

Meanwhile, wash and pat dry the tomatoes, cut the larger ones into 4 evenly sized quarters and the smaller ones in half, then brush the cut sides with garlic infused olive oil and season with sea salt & black pepper

Add the tomatoes cut side down into the hot pan, all in a single layer, pan grill them for 1 to 2 minutes or until lightly chared, then remove from the pan and transfer into a serving dish, all in a single layer

To make the vinaigrette, thinly slice the cucumber, about 4 slices, then finely chop them and add into a bowl, thinly slice a couple slices from the red onion, finely chop them and add into the bowl, finely chop a handful of fresh parsley and add into the bowl as well, then add the olive oil, sherry vinegar and season with sea salt & black pepper, whisk together

Spoon the dressing over the tomatoes, serve at room temperature or cover and add into the fridge for 1 to 2 hours, enjoy!