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It is so warm at the moment that we are enjoying lots of meals eaten in the garden. We have a tiny little red metal table and two chairs, providing just enough space to squeeze on dinner for two.
Tonight we ate crusty bread…thin slices of French sausisson…fat pieces of Parma ham…my favourite cheese at the moment Brebirousse…
…and a bowl of warm tomatoes with torn chunks of milky buffalo mozzarella and drizzled with lots of extra virgin olive oil and a few splashes of balsamic vinegar.
Simple food is always good food.
An absolute classic, timelessly tasty and always popular with friends. At its most basic, tomatoes and basil, but here I’ve added in a little crumbled feta.
Mixed Tomato and Basil Salad
Feeds 2 as part of a meal
100g red plum cherry tomatoes
100g yellow cherry tomatoes
Handful of fresh basil
Feta cheese
Dash of balsamic vinegar
Extra virgin olive oil
Salt and pepper
Cut the tomatoes into halves or quarters and pop into your serving dish.
Tear over the fresh basil.
Add a dash of balsamic vinegar and olive oil.
Crumble over the feta and season with salt and pepper.
Eat!
We ate our salads with cheese – a Danish blue cheese called Castello (available from -the dreaded- supermarket) and a sheep’s cheese called Brebirousse Argental (one of my absolute favourites and available from Barbakan Deli in Manchester).
To finish it off we had a plate of slightly toasted Polish black bread, that we rubbed with garlic and smeared with olive oil.
Yum yum yum.
Coming tomorrow: Chocolate Cake
Eat the Earth 
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