Mix together the
Extra-Virgin Olive Oil (3 Tbsp)
Garlic (3 cloves)
Fresh Oregano (3 sprigs)
. Season with
Coarse Ground Salt and 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)
Pickled Octopus Tentacles (1.1 lb)
Fresh Basil (2 sprigs)
Bocconcini (2 2/3 cups)
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.