Tomatoes, Goats Cheese And Herb Salad

• 6-8 Large ripe tomatoes (Yellow, Orange and Green are all in season so experiment and mix it up a bit)- Slice into quarters
• generous pinches Salt and white and freshly ground black pepper
• 2 Cloves of garlic - Crushed and finely chopped
• 100 grams Capers (add a glug of the vinegar from the jar too)
• 1 handful Parsley- Finely sliced
• 1 handful Basil leaves - Roughly torn
• 250-300 grams Goats cheese (vegetarian) - Roughly broken up
• big splashes White wine vinegar
• generous Gglug of extra virgin olive oil

1. Slice the fresh ripe tomatoes and place in a large serving bowl or plate and season.
2. Throw in the chopped garlic, capers, vinegar from the capers, parsley and basil followed by the crumbled goats cheese. Add a big glug of white wine vinegar and roughly mix so all flavours combine and then drizzle over the extra virgin olive oil and a little extra seasoning.
3. Serve straight away- mop up left over oil and vinegar with a big hunk of sourdough. No part of this dish should go to waste.

tomatoes, generous pinches, garlic, capers, handful, handful basil, goats cheese, white wine vinegar, generous gglug

Taken from food52.com/recipes/30400-tomatoes-goats-cheese-and-herb-salad (may not work)