Delia Smith's Tomato, Mozzarella and Avocado Salad with Herb Vinaigrette

Prepare the salad first. Thinly slice the tomatoes, then halve the avocado, remove and discard the stone and skin and thinly slice each half of the flesh.

Drain the bocconcini and cut in half (or if you're using a large mozzarella, cut it into thin slices). Arrange the tomato and avocado slices on a serving plate in overlapping circles, starting from the edge of the plate, placing the whole basil leaves among the layers. Finally, place the mozzarella on top.

Make up the dressing by crushing the clove of garlic, together with the salt, in a pestle and mortar until it becomes a creamy mass.

After that, add the mustard and work that into a paste, then add a good grinding of freshly milled black pepper, followed by the vinegar and lastly the oil, whisking everything until thoroughly amalgamated. Stir in the chopped herbs and, just before serving, drizzle the dressing over the salad.