Fragrant and flavourful sun-ripened tomatoes are the star of the show here. But keep this dressing up your sleeve for any vibrant summer produce that comes your way.

Serves 4 as a side salad

Ingredients
1 tablespoon Marcel Recorbet Dijon mustard
½ tablespoon ACIDE Wildflower honey vinegar
Approximately 250 ml extra virgin olive oil
Pep Premium black pepper
Murray River salt
500g of the best heirloom tomatoes you can find - we like to use a medley from Ramarro Farm
1 tablespoon of Morning Market salted Sicilian capers, soaked, rinsed and finely chopped
A rough handful of parsley, basil and French tarragon, plus extra tarragon to garnish

To make the dressing, whisk together the mustard and vinegar in a small bowl. Slowly pour in the olive oil, gently whisking as you go. Season generously with salt and black pepper.

Finely chop the herbs – one handful should yield approximately 3 tablespoons of chopped herbs – and stir into the dressing.

Chop the tomatoes into chunks – there’s no need to keep a uniform shape – and place into a serving bowl. Drizzle over the dressing, sprinkle over the chopped capers and garnish with whole tarragon leaves.