Spanish tomato and anchovy salad

Pound the roughly chopped garlic, parsley and a pinch of sea salt in a mortar until well mashed.

Mix in the extra virgin olive oil and the white wine vinegar.

Cut the washed, dried tomatoes into quarter-inch rounds and lay them flat and overlapping in a serving dish.

Season lightly with sea salt and black pepper, the anchovies being salty; pour the dressing evenly over.

Lay one anchovy on each tomato slice.

Scatter the pitted green olives and finish with dried oregano.