TOTAL TIME: PREP Less than 30 mins COOK No cooking required

Ingredients -

For the tomatoes
1.2kg/2lb 7oz heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)
1 Rose de Roscoff onion, cut into 3mm slices
20 basil leaves, roughly chopped
3 tbsp finely chopped chives
1 garlic clove, chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

For the salad
1 head Freckles lettuce, leaves picked
1 head Seurat lettuce, leaves picked
1 head Lollo Rosso lettuce, leaves picked
1 head Reine des Glaces lettuce, leaves picked
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil, plus a little extra to finish
3 x 120g/4¼oz buffalo mozzarella
50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped

Directions -

For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse.

For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil.

Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil.