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.
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.
