Fresh Spinach or Escarole Salad with Hard Boiled Eggs and Cumin

2 firm ripe tomatoes, peeled, seeded and cut into ¼-inch cubes

½ teaspoon cumin

1 small garlic clove, minced

1 pinch cayenne

½ teaspoon sweet Hungarian paprika

¼ cup extra-virgin olive oil, divided

2 tablespoons sherry vinegar

Salt and freshly ground black pepper to taste

3 hard-boiled eggs, peeled and quartered

12 salt-cured Moroccan or Thassos olives

½ pound fresh flat-leaf spinach or escarole

2 olive-walnut Mediterra nutrition bars, cut in half lengthwise then into ⅛-inch slices (can substitute ½ cup chopped walnuts or cashews)