• 1.5kg heirloom, babyroma, Kumatoes and yellow pear tomatoes
• 180g bocconcini or buffalo mozzarella, drained
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, crushed
• Sea-salt flakes and freshly ground black pepper, to season
• 1 cup small basil leaves
Slice large tomatoes and arrange on a large platter with whole small tomatoes. Tear over cheese and gently toss.
Whisk oil and garlic in a jug and drizzle over salad. Season, then top with basil to serve.