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TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD

Nothing beats a plate of tomatoes dressed in olive oil as a late-summer starter. Here I add goats’ cheese and my favourite black olives, Kalamata, for a real depth of flavour with the sweetness of tomatoes and shallots. Tomatoes taste much sweeter when they are at room temperature, rather than fridge-cold. They will also ripen quicker stored outside the fridge.

Serves: 4

Preparation time: 15 minutes, plus 20 minutes marinating

4 tbsp extra virgin olive oil

1 tbsp good-quality balsamic vinegar

1 tsp capers in brine, strained and finely chopped

2 shallots, finely sliced

4 ripe plum tomatoes, sliced

8 ripe baby plum tomatoes, halved

120g soft goats’ cheese

50g pitted Kalamata olives, chopped

¼ bunch of basil

sea salt and freshly ground black pepper

Whisk the oil and balsamic vinegar together in a bowl. Add the capers and shallots and set aside to marinate for 20 minutes.

Generously season the tomatoes with salt and pepper and arrange them on a serving plate. Dress them with the dressing then crumble the goats’ cheese on top. Finish with the olives and lightly tear the basil leaves to scatter on top. Serve immediately.