Tomato, mint and garlic salad

If you ever bore of basil, this is a worthy alternative.

We had this at a café in Jerez a few years ago; on a scorching holiday, after a dusty tour round Tio Pepe. Pictured with ‘Quickle’ on the right (previous recipe).

• 1/2 teaspoon salt
• 1 clove garlic
• Handful of mint leaves
• 4 tablespoons olive oil
• 1kg or so of ripe tomatoes – preferably some different varieties

Squish the garlic and salt together. You could use a garlic press, but I prefer to chop it finely and then mush it together with the salt, with the back of a knife, until there are no bits left to stick in your teeth. Finely shred the mint leaves. Mix together with the garlic and oil to make the dressing.

Cut up the tomatoes into generous chunks or slices and mix gently with the dressing, so you don’t break them up. Serve at room temperature.