• 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


    • 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



    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.


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