Tomato salad

March 24, 2015 (Last Updated: January 11, 2019)

Tomatoes are at their best during the late summer months. Perfectly ripe and sweet, I like to enjoy them just as they are, with no more than a drizzle of verdantly green extra olive oil and a sprinkling of coarse sea salt and herbs.

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Tomato salad

Ingredients

  • 6 large, ripe tomatoes (unblemished)
  • coarse sea salt and freshly ground black pepper
  • small handful of soft-leafed thyme or basil leaves
  • 100g young, light goat's cheese, such as fleur de chèvre (optional)
  • good-quality extra virgin olive oil, to drizzle

Instructions

1

Slice the tomatoes into wedges and pile onto a serving plate. Season with a little salt and pepper, and scatter over some fragrant thyme or torn basil leaves, ideally straight from the garden.

2

Crumble the goat's cheese over the salad if using. Finally, drizzle with the oil.

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March 24, 2015 (Last Updated: January 11, 2019) By
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