French dressing (aka vinaigrette) will transform anything from mixed salad leaves to tomatoes, avocado or tinned beans into a tasty side dish or simple starter. Try honey and mustard dressing with ...

Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature.

Halve some of the tomatoes and cut others into wedges or slice them, depending on their size. Transfer to a serving bowl or ...

Add oil, preserved lemon, lemon juice, garlic, salt, pepper and sugar, if using, to grated tomato and stir well to combine. Return dressing to measuring cup. Make the salad: Add cherry tomatoes ...

Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad. If you don't have a ...

Put the spinach, watercress, rocket, and grated carrots in a large bowl and combine them. Mix in the halved cherry tomatoes and slices of red bell pepper. Combine this with the chickpeas and sunflower ...

Paper-thin and buttery filo pastry is delicious in both sweet and savoury tarts. Try a spring-inspired tomato tart topped with creamy ricotta and colourful heirloom tomatoes.

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