As I passed, this salad was being served to outside eaters at a local restaurant. I made my own version later that day and many times since. It is based on a Caprese salad but has bolder flavour.

300g heritage tomatoes
1 nectarine, halved and sliced
2 spring onions, finely sliced at an angle
10 basil leaves, finely torn
Extra virgin olive oil
olive oil
Pinch of salt
Freshly ground black pepper
½ tsp sumac
2 tbsp pine nuts, lightly roasted

Burrata, mozzarella, feta, or serrano ham optional

Cut the tomatoes in half different ways and put in a bowl with the slices of nectarine, spring onions and roasted pine nuts. Season, pour over just enough olive oil to dress and gently move around so that all the elements are glistening. Turn into a serving dish, sprinkle with the basil and optionally serve with crumbled feta, sliced mozzarella or burrata gently added. Serrano ham goes well served separately and crusty bread too.