You may also like
Categories:
tomatoes handful Black Olives extra-virgin olive oil oregano vinegar chile basil salt Bread clove garlic boccacini Parmesan
Viewed: 63 - Published at: 5 years agoIngredients
- 2 handfuls cherry tomatoes
- 1 handful black olives
- 4 to 5 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- A drizzle herb vinegar
- 1 dried chile
- A handful fresh basil
- Sea salt and freshly ground black pepper
- 1/2 ciabatta or other rustic bread, cut into thick slices
- 1/2 clove garlic
- 4 boccacini
- Parmesan, for shaving
Method
- This is probably the quickest salad or bruschetta I make, but no less tasty for that.
- Very few ingredients, simple flavors, complete sense.
- Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance.
- And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without.
- Trust me.
- Simply squash your tomatoes into a bowl.
- I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me).
- You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty.
- Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin.
- Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil.
- Season, to taste, and that's your salad.
- Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.
