This salad was, is and always will be a staple at our place for breakfast. Growing up, no matter where we travelled in the world, Mum and Dad would pop to the local shops and buy these ingredients, fishing out their trusty camping knife and travel chopping board to kickstart our day. There’s no need to get finicky with the chopping – wherever you’re at on the cutting continuum is good enough. This is a base: you could add more to it, such as a firm avocado, some kind of green leaf (cos or rocket) or any soft herb. You can even keep leftovers and add to them the next day. If you want to you can easily add stale bread to soak up the tomato gloop and turn it into a panzanella, or add pita for fattoush.