• 2 medium red tomatoes, cored and cut into wedges
  • 4 small yellow tomatoes, cored and halved
  • ⅓ cup plus 2 tbsp olive oil
  • 2 tbsp red-wine vinegar
  • salt and  freshly cracked black pepper
  • 20 cherry tomatoes (yellow and RED)
  • 1 white onion, cut into thin rings
  • 1½ cups basil leaves, torn
  • ½ cup mint leaves, torn
  • ½ cup flat-leaf parsley leaves
  • 250g burrata, buffalo mozzarella, or other fresh mozzarella, sliced


1. Spread the medium red and small yellow tomatoes on a big platter. Sprinkle them with 2 tbsp olive oil, 1 tbsp vinegar, ¼ tsp salt, and ⅛ tsp pepper. Let them sit for 30 minutes.

2. In a large bowl, combine the cherry tomatoes, onion rings, basil, mint and parsley. Toss with ⅓ cup olive oil, 1 tbsp vinegar, ½ tsp salt, and ¼ tsp pepper.

3. Divide the 
marinated tomatoes among four plates. Top them with the cherry tomato salad, dividing it evenly. With a spoon, dab the mozzarella over and around the salads. Crack some black pepper over each plate and sprinkle sea salt over the cheese; serve.

Makes 4 servings