By Tonia Buxton
I like to make this when tomatoes are in season. We have a weekly food market in our area, and I buy my tomatoes from there, which come from the Isle of Wight. I love all the varieties and colours. Adding the nuts and fruit to this salad gives it some extra zing.
Cut all the tomatoes to similar-sized pieces. If using cherry tomatoes, cut them in half and cut the larger ones into similar-sized chunks. Place in a bowl, sprinkle with sumac, drizzle with a little olive oil and season with salt.
Sprinkle over the mint leaves and then drizzle with tahini. Add any of your chosen extras before serving.