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For the salad
675 g (1 1/2 lb) tomatoes of assorted colours and sizes, slicedß
200 g (7 oz) mozzarella, torn
75 g (3 oz) rocket leaves
50 g (2 oz) olives
1 tbs capers, washed
For the vinaigrette
125 mililitre (4 fl oz) extra virgin olive oil
75 mililitre (3 fl oz) white wine vinegar
1 tsp caster sugar
2 tsp Oregano
1/2 tsp 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.