Wash & slice your tomatoes
Cut off all the peel from the orange and slice (reserve the juice for the dressing)
Chop your red onion
Lay the slices out on a plate in (effectively) tomato and orange stripes; covered with a sprinkling of chopped red onion and mint
For the dressing, mix a teaspoon of Dijon Mustard with your reserved orange juice, a dash of red wine vinegar and a good glug of olive oil – drizzle this over the salad with some black pepper just before serving
This is good with oily fish (like mackerel), or with a Pilav – and is an excellent salad to go with a curry too