In a mortar, combine the roughly chopped garlic and fresh parsley. Season with a pinch of sea salt, then add 1 tablespoon of extra virgin olive oil and 1 tablespoon of Jerez sherry vinegar. Pound into a paste until well combined.

Slice the heirloom tomatoes into 1/8 inch rounds and arrange them on a large serving platter.

Thinly slice the small red onion and scatter the slices over the arranged tomatoes.

Open the can of sardines, remove any bones, and arrange the fillets on top of the tomatoes and onions.

Sprinkle 1 to 2 tablespoons of capers around the platter for added briny flavor.

Drizzle the prepared dressing over the entire salad and season lightly with sea salt and black pepper. Serve immediately.