2 1/4 pounds mixed ripe tomatoes different shapes and colours
Sea salt and freshly ground black pepper
A good pinch dried oregano
Extra-virgin olive oil
1 clove garlic peeled and grated
1 fresh red chili seeded and chopped
(slices, chunks, whole, halved & quartered for variety)
Place in colander and sprinkle generously with sea salt
tossing a couple of times to distribute the salt.
The residual salty juice will be discarded.
This step is a must to bring out the full flavour of the tomatoes.
Whisk together the vinegar, oil, garlic, chili & oregano.
When ready to serve toss tomatoes with vinaigrette.
Arrange on a platter.
Top with basil and slices of fresh mozzarella.
adapted from Jamie Oliver’s Mothership of Tomato Salad