An easy, Mediterranean-influenced salad that is ideal when tomatoes are at their tastiest.

Ingredients

• 300 grams juicy medium-sized tomatoes
• 1 tsp salt (or use 2 tsp flaky salt)
• 2 spring onion, trimmed and finely sliced
• 4-6 basil leaves, shredded
• 2 tblsp olive or avocado oil
• 1 tblsp white wine vinegar or verjuice

Method

1. Cut the tomatoes into quarters and place in a colander. Sprinkle with the salt, cover and set aside for 20 minutes. Cut or scoop out the seeds and discard.
2. Toss the (unrinsed) tomatoes together with the spring onion, basil leaves, pinenuts if using, oil and vinegar or verjuice. Season well with ground black pepper and serve with sald green such as rocket, mesclun or baby spinach and crusty bread.

Cooks Tips

When basil is out of season prepare this dish with Italian parsley or oregano leaves, and if you are not a fan of capers, use green peppercorns.