Summer supper with herbs

Chives, basil, parsley, tarragon, mint and fennel:

I had bought a huge tomato. And I was thinking of how there is often a platter of them on the bar at Fiorello (one of the best bars to sit at in the city, drooling over all the antipasti on display): fat slices, lightly herbed.

First I salted and peppered my slice. Then I chopped herbs. I wanted my tomato heavily herbed. Then I drizzled some deep green olive oil over the top.

With a red potato salad (chives, sherry vinegar, Lebanese olive oil), red onion slices and wild Alaskan smoked salmon, a pretty good summer supper. Noilly Prat in the glass.