In-season vine-ripened tomatoes are meant to be enjoyed with simple dressings. This salad works well with the Spicy lamb ribs on page 196.
400 g vine-ripened tomatoes, roughly chopped
2 tablespoons pitted kalamata olives, sliced
½ bunch spring onions, finely chopped
60 g feta, crumbled
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Optional: drizzle of balsamic glaze, to serve
Combine the tomato, olives, sping onion, feta and olive oil in a salad bowl, toss together, then season with salt and pepper to taste. Drizzle with the balsamic glaze before serving, if you like.