Cooking Instructions
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Step 1
Mix together the
Extra-Virgin Olive Oil (3 Tbsp)
,
Garlic (3 cloves)
,
Lemon (1)
,
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.
Step 2
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)
.
Step 3
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.
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