Pan-grilled tomato salad with homemade dressing

Heat a large non-stick fry pan over medium-high heat.

Cut the larger tomatoes into four even pieces and the smaller ones in half.

Brush the cut sides with garlic infused olive oil and season with sea salt and black pepper.

Lay the tomatoes cut side down in a single layer and pan grill 1 to 2 minutes, cut side only, until lightly grilled; no longer or they fall apart. Set aside.

Finely chop two quarter-inch cucumber slices, two thin red onion slices and the parsley into a bowl.

Add the extra virgin olive oil, sherry vinegar, sea salt and black pepper and whisk until well mixed.

Spoon the dressing over the grilled tomatoes; serve at room temperature or chilled.