Get back to basics with this traditional bruschetta recipe topped with tomato, mozzarella and basil.


400g ciabatta loaf
4 ripe tomatoes, sliced
400g cherry tomatoes, halved
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup torn fresh basil leaves
2 x 110g tubs buffalo mozzarella, drained, torn

Method Caprese bruschetta salad

1) Preheat grill on high. Trim and discard ends from bread. Cut bread into 1.5cm thick slices. Place onto a baking tray. Grill bread until golden on both sides. Arrange bread in a single layer on a large serving plate.

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2) Place tomatoes in a large bowl. Add oil, vinegar and half the basil. Season. Toss to coat. Spoon half the tomato mixture over bread. Top with half the mozzarella. Repeat with remaining tomato mixture, then mozzarella. Sprinkle with remaining basil. Season with pepper. Cover, refrigerate for 1 hour to allow bread to soak up dressing.

3) Remove salad from fridge 15 minutes before serving. Serve.
Photography by Andrew Young