Tomatoes in season are one of natures true gifts and although there are many ways to enjoy them, for me freshly sliced and drizzled with olive oil and balsamic vinegar and garnished with a few herbs from the garden is the best. There are many varieties of tomatoes to choose from and for a salad like this which really celebrates them, try and choose a variety. I use basil leaves here but thyme or oregano work just as well. Serve as simple summer salad or as a side dish to grilled meats and fish.
Serves 4 
10 mins Rate this recipe
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When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here.
