Heritage tomato and mozzarella salad

This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce!

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For the tomatoes

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