Tomato Mozzarella Salad with Oregano

Ingredients

• For the salad

• 675 gram (1 1/2 pound) tomatoes of assorted colours and sizes, sliced

• 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 millilitre (4 fluid ounce) extra virgin olive oil

• 75 millilitre (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