Slice the bigger tomatoes in half and place your tomato selection into a bowl.
Drain the bocconcini and place into bowl with tomatoes.
Shave the fennel bulb with a vegetable peeler and put the shavings into some ice water to curl – then add to tomatoes.
If you are using celery, finely slice and place in bowl with the tomatoes.
Add a few shoots or a little rocket.
Drizzle the tomato mix with olive oil and red wine vinegar and toss well.
Sprinkle with the chopped chilli.