The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil

Recipe by Greg Marchand

1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.

2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.