This fresh tomato salad is obviously best if you use vine-ripened tomatoes, not watery flavourless supermarket tomatoes. Never keep your tomatoes in the fridge; they lose their flavour.

Ingredients

 

½ red onion, sliced

1 clove garlic, sliced

4 tablespoons extra virgin olive oil

Handful cherry tomatoes, different colours if possible

4 plum tomatoes, sliced

Slivered rind from 1 Ground Moroccan Preserved Lemon

1/4 teaspoon sweet paprika

Juice of 2 lemons

2 tablespoons torn, small flat-leafed parsley leaves

3 tablespoons chopped mint

Sea salt

Gently cook the onion and garlic in oil over a fairly low heat, stirring occasionally, until the onion is just beginning to soften. Transfer to a wide mixing bowl, using a spatula to get all the oil into the bowl too. Cool for 5 minutes then add tomatoes, preserved lemon, paprika and lemon juice. Stir once to combine. Just before serving add herbs and a good sprinkling of salt. Serves 2.