2-3 ripe red tomatoes on the vine
A small handful of small mixed colour heritage tomatoes
½ cucumber
½ small red onion, peeled, sliced and cut into small cubes
1  handful kalamata olives without stones
2 anchovies
extra virgin olive oil
2 tbsp small capers in brine
½ lemon, zest only
75g feta cheese
75g greek yogurt
red wine vinegar to taste
a few fresh thyme or basil leaves
dakos or other croutons
dried oregano
a pinch of salt flakes

Step 1

Wash, trim, and slice the vine tomatoes. Wash and cut the heritage tomatoes into quarters. Lay out the slices on a wide flat plate in the shape of a wreath. Fill the center with the quartered heritage tomatoes.

Step 2

Put a handful of Kalamata olives in a bowl or jug with the capers, anchovies, 2 tbsp olive oil, and the zest of half a lemon. Use the immersion blender to blitz to a smooth paste and transfer to a piping bag.

Step 3

In another bowl, using the same (cleaned) blender mix 75g of feta cheese with 75g of Greek yogurt to a paste. Transfer to another piping bag.

Step 4

Cut the red onion in brunoise style (very small dice) and rub with some salt between your hands for a few minutes. Leave in a small colander for a few minutes for the salt to draw out all the heat and excess moisture from the onion. Finish by adding a drop of vinegar to flavor it. Dot the brunoise onion in small mounds around the plate as you see fit.

Step 5

Use a mandolin to slice the cucumber in long strips. Roll each thin cucumber slice around your index finger and place it on the plate around the tomatoes in ribbon-like formations.

Step 6

Dress the tomatoes onions and cucumber by drizzling with some extra virgin olive oil. Spray with some red wine vinegar and sprinkle with some sea salt flakes. Add the dakos to the salad.

Step 7

Pipe dots of the olive tapenade and the feta cream stylistically around the plate (be creative!). Finish with some dried oregano and fresh basil or thyme leaves.