Prepare the Tomato and Cumin Dressing: In a blender or food processor, combine the chopped tomatoes, ground cumin, minced garlic, ground paprika, and 2 tablespoons of olive oil.
Blend until smooth.
Gradually add the remaining 4 tablespoons of olive oil, red wine vinegar, salt, and black pepper.
Blend until well incorporated.
Assemble the Salad: Arrange the torn escarole pieces on individual salad plates.
Spoon the prepared tomato and cumin dressing generously over the escarole.
Garnish and Serve: Garnish the salad with black olives and slices or wedges of hard-boiled eggs.