Bruschetta Salad


Serves 4
Time: 20 minutes

- ¼ cup olive oil
- 1 teaspoon dried oregano
- 2 fresh garlic cloves, finely chopped
- 2 cups sourdough bread, torn
- 300g heirloom tomatoes
- 400g tomato medley
- Juice of half an orange
- 110g burrata or bocconcini
- ½ cup fresh basil
- Sea salt flakes and pepper
- Extra olive oil

 1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Meanwhile, in a mixing bowl add the olive oil, oregano and garlic. Mix until well combined. Add the sourdough to the olive oil mixture and toss until well coated. Place the sourdough onto the prepared tray and bake in the oven for 10-12 minutes or until golden and toasted. Allow to cool.
 2. Thinly slice the heirloom tomatoes horizontally and quarter the tomato medley. Arrange tomatoes on a serving dish and squeeze the orange juice over the top. Place the cheese on the plate and sprinkle with fresh basil and your homemade croutons. Finish with salt, pepper and a generous drizzling of extra olive oil.


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