I make a tomato salad that my Nanna used to make - I guess you could make it in bulk

slice the tomatoes and a bunch of onions, in a wide dish place a layer of tomato and a layer of onion some ripped up mint leaves some sea salt and cracked black pepper - keep making these layers until you have enough then drizzle with olive oil and red wine vinegar - leave in fridge for a few hours, or over night.

goes great with plain salad or meat dishes. I love it as an antipasto or ploughmans lunch type thing with cheese and pickles etc etc