I'm going to miss these beauties in the middle of January.  These tomatoes are so sweet and succulent, plucked from the garden.  They're an instant, delicious lunch.  I had some leftover baguette, which could be toasted, then cut into chunks, but I was too lazy (or hungry) to toast them and my salad was still fabulous. Throw in a handful of fresh basil, some olives and a couple of chunks of goats cheese, toss with a red wine vinegar and voila! the perfect lunch.

Dressing;

1 tablespoon of red wine vinegar

1 clove of garlic, minced

1 teaspoon of Dijon mustard

Salt and pepper

4-6 tablespoons olive oil

For the Salad;

1/2 multi grain baguette diced, toasted (optional)

4-6 tomatoes, sliced in quarters

A handful of fresh basil

A scattering of black olives

4 oz goats cheese, crumbled

1 tablespoon of very finely diced red onion (optional)

Toast the baguette and chop into a dice. Very finely dice the red onion, if using.

To make the dressing mix together the mustard, vinegar, salt and pepper, add the olive oil one tablespoon at a time and whisk until thoroughly combined.

Place all the salad ingredients into a bowl and pour over the dressing. Toss together.  That's it!  Enjoy lunch.