1. Peel the big tomatoes and cut them in different sized pieces. Add the halved cherry tomatoes.
2. Cut the mozzarella into cubes. Leave to one side.
3. Make a dressing with the White Balsamic Vinegar with Basil & Tomato, the Basil Flavoured Olive Oil, the Salt & Herbs Mixture for Pasta and Salads, the ground Grand Cru pepper.
4. Pour the vinaigrette over the tomatoes.
5. Add the cubes of mozzarella, the raspberry halves and decorate with the mint and basil leaves.