In a mixing bowl, mash the garlic and the salt with the back of a fork to form a paste. Stir in the red wine vinegar. Whisk in the extra virgin olive oil slowly to form an emulsion. Add the black pepper, and whisk. Add the tomatoes, onions, pepper, and parsley. Toss to coat and set aside 30 minutes before serving. Adjust the seasoning to taste.
Serve at room temperature with the Matambre or other beef dishes.
Yield: About 4 cups