Slice your onion and add to a bowl, cover with a generous sprinkle of sea salt and the juice of ½ a lemon. Give it a good mix and set aside.

Slice your tomatoes and add them to the onions. I remove the eye of the tomato with a little v cut, you can see how to do this in the video.

Drizzle the onions and tomatoes with extra virgin olive oil, a sprinkly of oregano (I used about 1 tbsp) give everything a good mix and set aside.

Finely slice the garlic and gently fry it in extra virgin olive oil. You are just taking the edge off the garlic, be careful not to burn it this is easy to do because garlic has been thinly sliced. Keep an eye on it, the edges should just be turning golden when it is ready.

Add the garlic and all the oil to the tomatoes and onion and give everything another good mix. You will start to see the juices of the tomatoes collecting in the bowl. The salt has helped the tomatoes to soften and will intensify the tomato flavor. These juices are important because they will be the dressing to finish the dish.

Take 1 bake at home baguette and slice it into inch thick slices. You can either gently toast or pan fry these slices in a little extra virgin olive oil.

When your bread is golden on both sides spread them out across plates/a platter. They will act as crostinis.

Using your hands lift the onion and tomato mix and top the crostini with it. It is important that you retain the juices at the bottom of the bowl so lifting the mix works better.

Add a drizzle of extra virgin olive oil to the bowl with the juices and give them a good mix. Then drizzle this dressing over the crostini.

Top with handfuls of olives, gratings of parmesan and black pepper.

Serve immediately. Dressed tomatoes don’t keep well so if you are making this for lunch keep the tomatoes separate to the onions and dressing until you are ready to serve.