Mixed Tomato Salad

(serves 2)

• 200 - 300g mixed tomatoes (medium size and cherry tomatoes)

• sea salt

• lemon juice

• extra virgin olive oil

• basil leaves

• balsamic vinegar

• chili pepper

1. Try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Depending on the size of your tomatoes, slice some in half, some into quarters or eights and others into uneven chunks. Put the tomatoes into a bowl and season with a good pinch of sea salt. Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors.

2. Sprinkle with some lemon juice and generously with extra virgin olive oil, then give a nice toss or two. Leave the tomatoes in the bowl to stand for several minutes.

3. Transfer the tomatoes to a large plate and sprinkle over the basil leaves (pick wrinkly small and young leaves from the top of the twigs). Drizzle with some balsamic vinegar.

4. Cut the chili pepper in half and remove the seeds. Cut about a quarter of chili pepper and sprinkle over the tomatoes to taste. Serve immediately.