Greek salad

Barney's tips for the perfect Greek salad:

• I like to use the ripest tomatoes I can find, as they're the star of the salad. If your tomatoes are a little under-ripe, leave them at room temperature for a day or two before using them for the best flavour.
• For a more substantial meal, I'll often add a handful of cooked chickpeas or serve the salad alongside grilled chicken, lamb or fish. It also makes a great addition to a summer barbecue spread.
• If you’re making this ahead for a picnic or lunchbox, I recommend keeping the dressing separate until just before serving. This helps keep the vegetables crisp and prevents the salad from becoming soggy.
• If you can’t find authentic Greek feta, a good-quality sheep’s milk feta-style cheese works well. Just avoid pre-crumbled feta, as it tends to be drier and less creamy.