1 kilogram assorted tomatoes, use as many varieties as possible
2 balls fresh mozzarella or 8 bocconcini, drained
purple and green basil to garnish
crostini to serve
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 tablespoons olive oil
½ small red onion, very finely chopped
1 tablespoon capers, chopped
sea salt and freshly ground pepper
Dressing: Whisk the vinegar, mustard, garlic and olive oil in a bowl and season. Stir in the red onion and capers.
To assemble: Cut the tomatoes into different shapes and arrange on a large platter. Rip the mozzarella or bocconcini into pieces and place next to the tomatoes. Spoon over the dressing then scatter with the basil, sea salt and freshly ground pepper. If using, put the crostini around the edge of the platter.