Squashed Cherry Tomato and Smashed Olive Bruscetta

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   This is probably the quickest salad or bruschetta I make, but no less tasty for that.

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   Very few ingredients, simple flavors, complete sense.

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   Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance.

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   And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without.

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   Trust me.

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   Simply squash your tomatoes into a bowl.

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   I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me).

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   You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty.

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   Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin.

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    Remove the stones, throw the olives in with the tomatoes, and toss together.

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    Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil.

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    Season, to taste, and that's your salad.

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    Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.

* Per serving · 4 servings · Values may vary.

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