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For the salad
675 gram (1 1/2 pound) tomatoes of assorted colours and sizes, slicedß
200 gram (7 ounce) mozzarella, torn
75 gram (3 ounce) rocket leaves
50 gram (2 ounce) olives
1 tablespoons capers, washed
For the vinaigrette
125 mililiter (4 fluid ounce) extra virgin olive oil
75 mililiter (3 fluid ounce) white wine vinegar
1 teaspoon caster sugar
2 teaspoon Oregano
1/2 teaspoon Garlic Granules
Schwartz Sea Salt and Black Pepper to season
Place all of the salad ingredients in a large salad bowl.
For the vinaigrette whisk all ingredients in a large bowl then pour over the salad. Toss to evenly coat, then serve immediately.