2 150g buffalo mozzarella balls
2 ripe plum tomatoes, finely diced
1 fresh red chilli, de-seeded & finely diced
a handful of pitted black olives, finely dice half
and leave the rest whole
3-4 tbsp of extra virgin oil
the juice & zest of one unwaxed lemon
a large handful of torn basil leaves
1 ciabatta loaf, sliced
1 garlic clove, halved
Tear the mozzarella unevenly & put in a shallow bowl.
In a separate bowl, combine the tomato, chilli, olives, lemon juice & zest, & the olive oil.
Season with black pepper.
Spoon the salsa over the mozzarella & toss the basil leaves on top.
Heat a griddle pan until smoking hot & griddle each side of the ciabatta for a couple of minutes until charred.
Rub each ciabatta with the halved garlic clove & drizzle over a little extra virgin olive oil.
Serve with the mozzarella salsa salad.