Ingredients
Serves 4-61 punnet Truss tomatoes
1 punnet Grape tomatoes
6 Ox heart tomatoes
4 Baby Roma tomatoes
1 punnet Yellow tear drop tomatoes
4 tbsp of olive oil
4 dessertspoons of balsamic vinegar
4 twists of pepper
A good pinch of sea salt flakes
The cheeks of 16 black olives
160g soft goat's cheese
1 bunch of basil
Method
Slice and quarter tomatoes as you like.
Take a plate and place the tomatoes in no particular order.
Spoon 3 dollops of soft goats cheese on top of the tomatoes.
Sprinkle over black olive cheeks and basil leaves.
Drizzle with extra virgin olive oil and balsamic.
Finish with a sprinkle of sea salt and a twist of pepper.
Serve with warm crusty bread and a bottle of crisp white wine.
The emphasis is in the quality of the produce. At the same time it is full of texture and colour perfect for a summer day as an entrée.