Antipasti Salad with Marinated Tomatoes

Mix together the Extra-Virgin Olive Oil (3 1/3 Tbsp), Garlic (3 cloves), zest and juice from Lemon (1), and Fresh Oregano (3 sprigs). Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste). Slice about ninety percent of the Heirloom Tomatoes (22 cups) in half or into chunks, leaving the smaller ones whole.

Pour the marinade into a large salad bowl and add in the tomatoes. Leave the tomatoes to sit in the marinade for ten minutes, before giving a good stir and adding in the Artichokes Packed in Oil (1 2/3 cups), the Pickled Octopus Tentacles (1.1 lb) the fresh Fresh Basil (2 sprigs) and the Bocconcini (2 2/3 cups).

Nestle the Burrata Cheese (2) on the top of the salad, scatter over a few more basil leaves and serve with some crusty bread and a chilled bottle of crisp white wine.