Wash the pig’s feet and place them in a pot covered with water and a little salt. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours or until the pig’s feet are tender. Remove from the water and let cool. Once cooled, remove all the meat from the bones and slice it into thin strips.

Bring water to a boil in a small pot. Remove the core from the tomatoes and score an X on the bottom of each. Dip the tomatoes in the boiling water for about 10 seconds, then peel off the skins. Cut the tomatoes in half, remove the seeds, and dice them.

Make the dressing by whisking together the 5 dressing ingredients in a small bowl. In a salad bowl, combine the sliced pig’s feet meat, red onion, tomatoes, hard-boiled eggs, and dressing. Serve on a platter, garnished with olives, or in individual plates with a side of lettuce salad. If not serving immediately, keep refrigerated.