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1 small bunch of fresh marjoram, leaves picked from their stems, washed and dried (about 3 tbsp of leaves)

extra-virgin olive oil

1 lemon

3–4 ‘Camone’ tomatoes (or ‘Marinda’, another early variety with a firm, slightly crunchy texture and fantastic flavour)

12 slices of coppa di Parma (cured pork shoulder)

150g buffalo ricotta

a few leaves of broad-leaved rocket or lamb’s lettuce, washed and dried

sea salt and black pepper

Make the salmoriglio (sauce) by crushing the marjoram leaves with a pinch of sea salt in the pestle and mortar until a rough paste is formed. Add 2 tablespoons of extra-virgin olive oil and a squeeze of lemon and stir together.

Slice the tomatoes in half crossways (not through the stem) and then cut roughly into pieces so that you have odd shapes. Season with a little salt (remember that the salmoriglio has some in) and pepper and coat with a little extra-virgin olive oil.

Put a few pieces of tomato on to each plate, divide the coppa up and curl it through the tomatoes as if it were unfolding. Spoon teaspoons of the buffalo ricotta over the salad and add a few rocket or lamb’s lettuce leaves. Dribble the salmoriglio sparingly over the top.