Tomato and goat's curd salad with new-season's olive oil

Serves 4-6

Fresh start: Tomato and goat's curd salad is best served with peasant-style bread (LISA BARBER)

Tomatoes are beginning to drizzle in from Spain and Italy. Properly ripened by the sun, they have that lovely green and grassy smell, and a fruity ripeness about them. This salad is so simple – nothing more than one or two ingredients – but please don't make it unless all the ingredients are at their very best. Very ripe tomatoes can take a gutsy and peppery new-season's oil – the ones from Tuscany are my favourites. Use a combination of different tomatoes if you can; if not, a single variety that is in peak condition will still be perfect.

8 ripe tomatoes
1 tbsp good-quality red-wine vinegar
A glug or two of the best extra-virgin olive oil you can find
A generous pinch of salt and a good grinding of black pepper
200g/7oz young goat's curd
20 or so little black olives, stones removed
1 bunch of basil – purple if you can find it
A small bunch of soft thyme, leaves only

Slice the tomatoes any which way you want – I like to cut them in slightly haphazard shapes, just because I think k it looks nice. Arrange the tomatoes attractively on a plate, carefully drizzle over the vinegar and then the olive oil. Season generously with salt and pepper. Spoon over the goat's curd and finish with the olives and herbs. Serve straight away with crusty, peasant-style bread.