You could have a tomato salad every single day in summer and never tire of it - especially when it comes with the garlicky yoghurt and cucumber of a deconstructed Greek tzatziki.
800g heirloom tomatoes, small and large
½ Lebanese cucumber, finely sliced
1 tsp salt
300g natural yoghurt
1 garlic clove, crushed
2 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
200g canned chickpeas, rinsed
½ cup coriander sprigs
2 tbsp dukkah
1. Cut the small tomatoes in half, and slice or quarter the larger ones, season with sea salt and pepper, and set aside for 30 minutes. Toss the cucumber with one teaspoon of salt and set aside for 30 minutes. Squeeze out any excess water from the cucumber with your hands, then rinse in cold water and squeeze again.
2. Beat the yoghurt, garlic, cumin, sea salt, vinegar and olive oil together in a bowl. Arrange the tomatoes on a serving platter, and spoon over the yoghurt mixture. Scatter the chickpeas, cucumber, coriander and dukkah over the top and serve.