Basil, Tomato and Mozerella Salad with Italian breads and olives
6 ripe beefsteak tomatoes
1 large spanish onion
1 bunch basil
100 ml olive oil
2 tsp parmesan cheese, grated
100g selection of olives, pitted
Slice the tomatoes, onion and mozerella into rounds, then arrange attractively in a shallow dish.
Cut the breads in half horizontally and drizzle with e little of the olive oil. Sprinkle the parmesan over the ciabatta, then bake both in a medium oven for 5 minutes.
To serve, sprinkle a little sea salt over the salad, then rip the basil leaves and scatter them over the top.
Very roughly chop the olives, so they are still in big chunks and sprinkle over the top of the basil.
Cut the bread into wedges and serve with the remaining olive oil in a dish.