Place the torn escarole pieces in a salad bowl and season lightly with salt.
Arrange the thinly sliced tomatoes over the escarole, then season the tomatoes with a little more salt.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, freshly ground black pepper, paprika, and sugar until well combined.
Carefully pour the dressing over the salad, distributing it evenly.
Cover the salad with the watercress leaves, keeping the layers intact.
Serve and enjoy the refreshing layers of flavors in this Murcian-style salad
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied Spanish wine like Albariño or Verdejo would complement this salad nicely.