Bruschetta Salad

Serves: 4
Easy
Time: 20 minutes

INGREDIENTS:

¼ cup olive oil 
1 teaspoon dried oregano
2 garlic cloves, finely chopped
2 cups torn sourdough bread
300g ripe large heirloom tomatoes
400g cherry tomato medley 
½ orange, juice
100g burrata or bocconcini 
½ cup fresh basil leaves
Extra virgin olive oil, to serve

METHOD:

1. Preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. Combine the olive oil, oregano and garlic in a large mixing bowl and mix well. Add the bread and toss until well coated. Spread onto the prepared tray and bake for 10-12 minutes or until golden and crisp. Set aside to cool.

2. Thinly slice the heirloom tomatoes horizontally and quarter the cherry tomatoes. Arrange the tomatoes on a serving dish and drizzle with the orange juice. Add the cheese and sprinkle with the croutons and basil leaves. Season with sea salt flakes, freshly ground black pepper and a generous drizzling of extra virgin olive oil.
   

No pressure but if you can’t make this salad there’s really not much hope for you! The best salads in life are the simplest ones.