TOMATO SALAD

To make sure this dish is bursting with sunshine, seek out the plump, juicy tomatoes you find at farmers’ markets or – even better – grow your own.

NUTRITION FACTS (per serving) Calories 122 | Total Fat 12g | Sat Fat 1.7g | Carbs 4.7g | Fibre 1.1g | Protein 0.9g

Serves 4 12 or so good-quality, ripe, medium-sized tomatoes, sliced 1 medium red onion, cut in half and thinly sliced A few basil leaves, torn Salt and freshly ground black pepper, to taste

For the vinaigrette 50ml (1¾fl oz) white or red wine vinegar 1 tsp Dijon or grain mustard 250ml (9fl oz) extra-virgin olive oil

To make the vinaigrette, pour the vinegar into a small bowl. Add the mustard, salt, pepper, and extravirgin olive oil. Place the tomatoes on a serving plate. Season with black pepper then place the onion over the tomatoes, douse with the vinaigrette and top with a handful of freshly torn basil leaves.

VARIATIONS

With egg: Top a layer of sliced tomatoes seasoned with black pepper with a layer of sliced hard-boiled egg. Repeat with another layer of tomatoes and eggs. Sprinkle with chopped parsley and chives, and a splash of white wine vinaigrette.

With tuna: Make a tomato and egg salad as above and season with white wine vinegar vinaigrette. In a bowl, mix a can of tuna with two tablespoons of mayonnaise, chopped chives and seasoning.