Make the most of late summer tomatoes.
3 Tbsp extra virgin olive oil
1 tsp creamy Dijon-style mustard
½ tsp flaky sea salt, or salt to taste
2 Tbsp finely grated parmesan or grano padano
Finely grated zest ½ lemon
1 Tbsp lemon juice
½ cup smallish basil leaves
A bowl of tomatoes of assorted colour and shape
1 Tbsp toasted chopped pine nuts, optional
1 Whisk oil, mustard, salt, cheese and lemon zest and juice together in a small bowl.
2 Slice tomatoes, or cut into wedges, and arrange in a shallow serving dish.
3 Chop basil finely and add to dressing. Spoon over tomatoes, sprinkle with pine nuts if using, and serve.
You can use this as a starting point and add small black olives (inexpensive cured Moroccan olives are good in this mix), or sliced avocado, or slivers of feta.