Recipe by OttolenghiVisit website
This is my go-to salad right now. Eat it on its own with crusty bread to mop up those gorgeous juices, or as part of a meze-style spread. The quality of the tomatoes you use will make all the difference, so use the ripest and sweetest ones you can find. The addition of a few chunks of ripe avocado is a welcome variation. Serves four.