This is such an easy, minimal-ingredient salad – perfect for one of those hot summer days when you just want a couple of cool, refreshing dishes on the table. I served this to friends over the summer with the simply griddled courgettes with mint & parmesan (page 150 of The Green Cookbook), the marinated butterbeans & tomatoes with pistachio & spring onion pesto (page 148of The Green Cookbook), good bread and butter and plenty of crémant – a really lovely balance of dishes, all prepped and cooked within the hour.