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.