Rinse the fruit, sponge it. Crush half of the raspberries and strawberries in a colander and add the raspberry vinegar and oil to the pulp obtained.
Stir. Cut the tomatoes in half and the figs in four, without separating the quarters.
Divide all the fruit between four plates. Cover them with raspberry and basil coulis. Sprinkle with basil leaves and serve immediately, or set aside for a few hours in the refrigerator.
Recipe by Elisabeth Scotto & photo by Edouard Sicot