Use the best of the summer’s tomatoes in this delicious, herby tomato salad. I served mine with lamb fillet marinated in garlic, rosemary & lemon & some buttered new potatoes. But it’s perfect on it’s own, served with some crusty fresh bread to mop up the juices. The perfect simple supper.

Ingredients

• One or two large tomatoes
• A handful of cherry tomatoes ( I used red & yellow from my mum’s garden)
• Handful of flat leaf parsley
• 2-3 basil leaves (I used purple basil from the garden)
• A few chives
• salt & pepper
• 1 tbsp cider vinegar
• 1 tbsp extra virgin olive oil

Method

1. Chop your tomatoes how ever you please, I sliced mine in big thin slices & halved my cherry tomatoes.
2. Roughly chop your herbs, and add these to a bowl with the tomatoes
3. In a cup, lightly whisk your vinegar and olive oil, and season to taste. You can add more oil/vinegar to suit your taste. I like mine quite sharp.
4. Add this to your tomatoes & herbs and mix together. Add more seasoning if it needs it.
5. Place into your serving dish & enjoy!

A girl with an appetite for all things creative,

Maria x