Mix together the Extra-Virgin Olive Oil (50 milliliter), Garlic (3 clove), Lemon (1), Lemon (1), and Fresh Oregano (3 sprig). Season with Coarse Ground Salt and Pepper (to taste). Slice about ninety percent of the Heirloom Tomato (4 kilogram) 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 (280 gram), the Pickled Octopus Tentacles (500 gram) the fresh Fresh Basil (2 sprig) and the Bocconcini (300 gram).
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.