Inspired by Yotam Ottolenghi, this recipe is for my favourite salad of the late summer and the best way I know  to use home grown tomatoes. What makes it so good is the generous use of sumac, a spice I first came across in Cyprus and bought simply because I didn’t know what it was. It took me sometime to realise that it should be used generously. Sumac is great in robust salads, meze and sprinkled over grilled chicken. It gives a warm lemony taste.

1 large shallot, peeled and sliced into very thin rings.

1½ tsp sumac

2 tsp white wine vinegar

Salt and freshly ground black pepper

500-600g mixed tomatoes

2 tbsp olive oil

Small handful basil leaves

25g pine nuts, lightly roasted

Put the shallot rings in a bowl and add vinegar and sumac. Season and mix well. Leave for at least half an hour for the shallot to soften. If the tomatoes are not very sweet, replace one tablespoon of the white wine vinegar with balsamic vinegar.

Cut the tomatoes into different shapes, according to size and variety. Put in a bowl with the olive oil, torn basil leaves (putting aside a few leaves for decoration and season generously..

To serve mix pine nuts, tomatoes and shallots lightly together and serve in a shallow bowl. Decorate with the reserved basil leaves and serve with rustic bread.