Tomato salad with herbed olive oil dressing

A medley of "black", golden and red tomatoes in a herby olive oil dressing. The dressing is also excellent drizzled over hot or cold potatoes.

Herbed olive oil dressing

3	Anchovy fillets
2 Tbsp	Flat leaf (Italian) parsley, chopped
2 Tbsp	Fresh mint, chopped
2 Tbsp	Fresh basil, chopped
2 Tbsp	Lemon juice
6 Tbsp	Extra virgin olive oil, I used the Alfa One Frantoio variety

Tomato salad

2	Lebanese cucumber, sliced
½ tsp	Salt
6	Tomatoes, use up to 8, each of black mocha cherry tomatoes, golden sweet tomatoes, small oval red tomatoes, cherry tomatoes (Main)
½ tsp	Sugar
8 small	Basil leaves, or use large leaves, torn

Directions

1. Drain and mash anchovies. Combine with remaining dressing ingredients and season with flaky sea salt and pepper, mixing well.
2. Sprinkle sliced cucumbers with salt and stand for 30 minutes. Rinse under cold water and pat dry.
3. Halve tomatoes and place in a shallow bowl with cucumber. Sprinkle with sugar.
4. Spoon half the dressing over tomatoes. Mix around to coat well.
5. Add remaining dressing just before serving.