Tomatoes, for most of us, are most definitely the best of the best when it comes to summer produce. I love a home-grown tomato and have strong childhood memories of my father’s greenhouse, and the flavor of those freshly picked, sun warmed tomatoes.  We used to pick them and eat them like apples!   

In season, British tomatoes could be mistaken for an entirely different fruit from the flavorless imposters you find at the grocery store year-round. They’re filled with so much juice that they’re heavy, they smell sweet before you even taste them, and they come in what seems like a million shapes and sizes and colors.  

The season might be short, and very much weather dependent, but do make the most of these beauties whilst you can.  There are a million recipes to choose from, and this is one of my favourites because it is very quick and easy and allows the flavours of the tomatoes to shine, which is just as it should be! 

Tomato Salad with Feta & Toasted Pine Nuts (serves 4) 

  • 3 tablespoons of toasted pine nuts 
  • 1 pound of mixed tomatoes, some sliced, some cut into wedges 
  • Salt & Freshly Ground Black Pepper 
  • ¼ Cup of Balsamic Lemon Vinaigrette 
  • ¼ Cup chopped parsley, plus leaves for serving 
  • ¼ Cup crumbled feta cheese 

Plus for the Lemon Vinaigrette 

  • 2/3 Cup olive oil 
  • 1/3 Cup fresh lemon juice 
  • Salt & Freshly Ground Black Pepper 


  1. Preheat the oven to 3500C/1800F/Gas mark 4 and toast the pine nuts on a baking tray until golden brown – this should take about 5-10 minutes, but keep a close eye on them and give them a shake-up / mix around a couple of times. 
  1. Arrange tomatoes on a plate; season lightly with salt & pepper.  
  1. Make the vinaigrette by whisking oil and lemon juice in a small bowl, season with salt & pepper then add ¼ cup parsley and two thirds of the pine nuts.  Mix well and then drizzle over the tomatoes. 
  1. Top with feta, parsley leaves and the remaining pine nuts. 

Fruit, Nuts & Fungi 
Apples, Apricot, Aubergine, Blackberries, Blackcurrants, Blueberries, Loganberries, Peaches, Plums, Raspberries, Redcurrants, Strawberries, White currants, Cobnuts, Hazelnuts 

Vegetables & Herbs 
Artichokes, Aubergines, Beetroot, Broccoli, Cabbages, Carrots, Cauliflower, Chard, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lamb’s Lettuce, Onions, Pak Choi, Peas (inc. Sugar Snaps) Potatoes, Radishes, Rocket, Runner Beans, Salsify, Scorzonera, Samphire, Sorrel, Spinach, Sweetcorn, Tomatoes, Watercress 

Meat & Game 
Lamb, Rabbit, Venison, Wood Pigeon 

Fish & Shellfish 
Black Bream, Crab (brown, hen & Spider), Signal Crayfish, Grey Mullet, Lobster, Mackerel, Pollack, Prawns, Scallops, Sea Bass, Squid, Trout (river – brown and rainbow) 

Going out of season 
Blackberries, Blueberries, Cherry, Mange Tout, Peach, Redcurrant, Strawberries