Mixed tomatoes with buffalo mozzarella and basil

<i>Serves 4</i>

This is the time of year to pick up plenty of different varieties of tomato - beef, plum, vine, cherry, and orange, golden and stripey coloured ones - especially if you grow your own. I think using different colours gives a nice little twist to a simple tomato salad - as long as they taste of something, of course. Beware the plastic lookalike mozzarellas that taste of bugger all. Try to find a good fresh buffalo mozzarella from an Italian deli or a cheesemonger. It will be worth it.

This is the time of year to pick up plenty of different varieties of tomato - beef, plum, vine, cherry, and orange, golden and stripey coloured ones - especially if you grow your own. I think using different colours gives a nice little twist to a simple tomato salad - as long as they taste of something, of course. Beware the plastic lookalike mozzarellas that taste of bugger all. Try to find a good fresh buffalo mozzarella from an Italian deli or a cheesemonger. It will be worth it.

250g mixed tomatoes, cut into wedges, slices or whole for cherries.
4 small (80-100g each) good quality mozzarellas or 2 larger ones
A handful of basil
4tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper

Pick a few small basil leaves and arrange them with the cut tomatoes in your tiffin boxes or other suitable containers. Blend the rest of the leaves with the olive oil - stopping the blender and pushing the leaves down as necessary, to get a purée. Put this in a small container with a lid to pour on at your destination. Cut each mozzarella into slices or chunks and place on top of the tomatoes. To serve, drizzle the basil purée over the tomatoes and season.