Tomatoes with sumac onions and pine nuts (Ottolenghi’s)

The quality of your tomatoes makes all the difference here. They need to be the ripest and sweetest you can find. This is my go-to salad in the summer, eaten either as is, with some crusty bread to mop up the juices, or served as part of whatever else is on the table. Chunks of ripe avocado are also a nice addition. The shallots can be made a day in advance and kept in the fridge. If you want to prepare the dish ahead, slice the tomatoes up to 6 hours in advance and store in the fridge, ready for the oil, basil and seasoning to be added when you are ready to serve.

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Step 1

Place the shallot in a small bowl with the sumac, vinegar and ⅛ teaspoon of salt. Use your hands to mix together - you want the sumac to really be massaged into the shallots - then set aside for 30 minutes, to soften.

Step 2

Slice the large tomatoes in half lengthways and then into 1-1½cm wedges and place in a large bowl. Slice the cherry tomatoes in half lengthways and add to the bowl. Pour in the olive oil and mix gently with the basil leaves, ½ teaspoon of salt and a generous grind of pepper.

Step 3

Arrange the tomatoes on a large platter and spread over the shallots, pulling some of the tomatoes and basil above the shallots. Sprinkle with the pine nuts and serve.