Tomato salad with Greek yogurt herb base, kalamata vinaigrette and crispy panko

Lightly chop fennel, oregano and fresh basil, keeping them recognisable; over-chopped herbs can turn black.

Mix the yogurt with part of the herbs and a little salt and pepper; refrigerate.

In another bowl, put the rest of the herbs and grate in a little garlic.

Add olive oil, white wine vinegar, salt and pepper; mince the kalamata olives and capers, leaving a little texture, and add them.

Toast the panko in a good amount of olive oil until golden brown; take off the heat and cool a little.

Mix in the dry oregano and garlic powder.

Cut the large tomatoes into long, relatively thin slices, like a carpaccio.

Season the slices with a little olive oil, salt and pepper.

Smear the yogurt base over a wide plate almost to the edge; arrange the tomato slices and cherry tomatoes, dot with goat cheese, pool the vinaigrette around, scatter the breadcrumb topping, and finish with chives and fennel.