From Chef Andrew Rosser of Oppie Hoek in George.
For the tomatoes
• 1.2kg heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)
• 1 Rose de Roscoff onion, cut into 3mm slices
• 20 basil leaves, roughly chopped
• 3 tbsp finely chopped chives
• 1 garlic clove, chopped
• 2 tbsp white wine vinegar
• 6 tbsp Morgenster extra virgin olive oil
• sea salt and freshly ground black pepper
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 Morgenster extra virgin olive oil, plus a little extra to finish
• 3 x 120g buffalo mozzarella
• 50g Morgenster Kalamata olives, pitted, dried in the oven for 1 hour at 100C, finely chopped
For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and Morgenster extra virgin olive oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse.
For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil.
Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture onto the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle with extra virgin olive oil.