SUMMER TOMATO SALAD

serves 6

4 large handfuls of mixed tomatoes – cherry tomatoes –black, red and yellow, rams horn, sweet 100 etc
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar
½ a clove of garlic, grated
a small handful of fresh flat-leaf parsley, basil, oregano or marjoram, ripped into small pieces
Method
Cut the bigger tomatoes into slices about 1cm thick. You can halve the cherry tomatoes or leave them whole.
Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen and the vinegar, but do add these to your own taste. Add a little salt and pepper and give a gently toss to combine. Add the garlic and herbs and toss together well, place onto a serving platter and serve at room temperature with plenty of good bread to soak up the delicious juices.