It was the first properly warm evening of the spring, so all I craved was a light, fresh, colorful salad for dinner. If you can get hold of them, use heirloom tomatoes for this dish as the colours brighten the dish up. Plus they taste so delicious! I use a local, freshly made mozzarella which is incredibly creamy, but you can also use buffalo mozzarella which is also super smooth and has the most amazing taste.

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