Tomato and burrata salad with pistou

The success of this dish lies in the selection of tomatoes, which must be perfectly ripe, sweet, juicy and firm. Above all, they should be bursting with flavour and smell strongly of tomato. In the autumn I replace the basil with oregano. If you are unable to find burrata you could use a good buffalo mozzarella instead.

SERVES 4

1.25kg large tomatoes of different varieties (red, yellow, purple, black etc.)

A handful of baby tomatoes (red or yellow)

1 burrata (about 200g)

100g rocket leaves, tough stems removed, washed and patted dry

3 or 4 basil sprigs

100ml extra virgin olive oil

½ quantity pistou

Sea salt (ideally Guérande) and freshly ground pepper

Cut the tomatoes partially or fully into segments or halve them, depending on size; leave baby ones whole. Gently break apart the burrata, revealing the creamy centre.

Scatter the rocket leaves in a shallow serving dish. Arrange the tomatoes and burrata attractively over the rocket. Add the basil leaves and drizzle a few drops of extra virgin olive oil over the salad; serve the rest of the oil separately in a small jug. Spoon a little pistou over the burrata and put the rest into a small bowl.

Sprinkle a little salt and pepper over the salad and serve, letting everyone help themselves to extra olive oil and pistou.