1. Heat the oil and fry the tomatoes for a minute or two over high heat. Add the vinegar and fry until syrupy. The tomatoes will burst open and absorb all the vinegar flavour. Allow to cool slightly.
2. Mix the lukewarm tomatoes and any remaining pan juices with the rest of the ingredients and season generously with salt and pepper. Add an extra dash of olive oil and serve at room temperature. The salad is best made fresh.