Using sun-ripened tomatoes in this recipe makes all the difference in the world. As summer classic.

In a large, shallow bowl place the following ingredients in order:

– a selection of ripe tomatoes (green, yellow, red), cut into wedges.

– a small cucumber, peeled and cut into wedges

– a large red shallot, cut into thin rings

– a handful of black olives, sliced

– 100g feta cheese, crumbled

Mix together the dressing: 1tsp sherry vinegar, 2tbs olive oil, a squeeze of lemon juice, some thyme leaves, some sea salt and pepper. Pour over the salad. Add some sprigs of fresh dill to garnish

Serves 2.