Ingredients

• 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
• 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.