Camone tomatoes are a new variety developed recently in Sardinia speciﬁcally for raw eating. Small, round and scarlet with a hint of green on the cusp, they make crunchy sweet eating with an unusually crisp texture… ideal for al fresco dining. They go perfectly with new season’s pecorino a creamy, slightly tart sheep’s cheese from Sicily or pecorino Pienza from Tuscany - both absolutely at their best at this time of year.
(serves four to six people)
the middle young leaves of a frisse lettuce
8 – 10 camone or other crisp eating tomatoes,
cut into quarters
Maldon sea salt
6 tablespoons new season’s extra virgin olive oil
1–2 tsps balsamic vinegar (depending on strength)
125 g pecorino fresco, shaved into slivers; fresh basil.
Wash and dry the frisse. Add the tomatoes and sprinkle with sea salt. Dress with the virgin oil and the balsamic vinegar to taste, coating the leaves well. Add plenty of shavings of pecorino fresco and some fresh basil leaves.