Festive Caprese Salad Wreath - cooking recipe

Ingredients

2 -3 large ripe tomatoes
6 ounces grape tomatoes or 6 ounces cherry tomatoes
6 ounces grape tomatoes (the very small kind)
6 fresh mozzarella balls (bocconcini)
6 ounces fresh mozzarella balls, small size (small bocconcini)
4 -6 tablespoons basil pesto (buy a good brand or use home-made)
2 tablespoons vinaigrette dressing
fresh basil (to garnish)
flaked sea salt, like maldon

Preparation

Wash and dry the tomatoes.
Slice the large ones neatly in thickish slices; do not peel.
Slice some of the larger grape tomatoes in half and keep others whole.
Arrange the slices of tomato and the different-sized tomatoes in a circle, preferably on a large white platter.
Drain the mozzarella balls (preferably a large and a small size), and arrange to your taste between the tomatoes.
Drizzle vinaigrette dressing over the tomatoes and mozzarella. (Alternatively, you can toss the prepared tomatoes and the mozzarella in a bowl with the dressing, and then arrange it around the platter).
Place the pesto in the centre.
Garnish with sprigs of fresh basil, or use fresh oregano, which is equally good.
Put the sea salt flakes in a small bowl and ask guests to season their own salad.