An Italian classic which always works.

Ingredients

• 700g (1½lb) on-the-vine tomatoes, sliced
• 2 x 200g tub Pomodorino (baby plum) tomatoes, halved lengthways
• 20 basil leaves, roughly torn
• 340g jar queen green olives in brine, drained
• 3 tbsp balsamic vinegar
• 3 tbsp extra-virgin olive oil

Method

1. Layer all the tomatoes in a glass bowl with basil and olives, seasoning as you go with salt and black pepper.
2. To make the dressing, put the balsamic vinegar and olive oil in a screw-top jar. Seal and shake well, then pour over the salad.
3. Chill for up to 4hr until needed.