the salad I've been making on autopilot

Right so it's properly warm now and I genuinely cannot face turning the oven on most evenings. This has been my go-to for the past couple of weeks and it's so simple I almost didn't post it. Basically it's a peach and heritage tomato salad — I've been getting both from Cardiff Market and honestly the tomatoes right now are something else. Mixed colours, genuinely sweet, nothing like the ones that sit in the fridge all winter. I throw those in with sliced peaches (white ones if you can find them), a big handful of rocket, some thinly sliced red onion, and whatever soft herbs I have going on the windowsill — usually basil but mint works too, or both if you're feeling it. For the dressing I use: 2 tbsp Welsh rapeseed oil (Blodyn Aur is what I usually have in) 1 tbsp apple cider vinegar 1 tsp honey pinch of sea salt, black pepper optional: tiny bit of Dijon Whisk it together, done. Sometimes I add a soft-boiled egg or some torn mozzarella if I want it to be a proper dinner rather than a side. Toasted seeds on top for crunch — pumpkin or sunflower, whatever's in the cupboard. Why it's actually decent nutritionally: heritage tomatoes are a solid source of lycopene, particularly when they're ripe like this — the research on lycopene and cardiovascular health is reasonably consistent, though most studies use processed tomato products, mind you. Peaches bring vitamin C and a decent hit of potassium. Rocket gives you some folate and vitamin K. The rapeseed oil is what I always reach for in summer — better omega-3 to 6 ratio than a lot of olive oils, and it's local, which I like. It's not complicated. It's just good this time of year.