Italian bread salad

Prepare the Pesto:

• Pulse the fresh herbs in a food processor with a little olive oil until smooth.
• Mix 5 tablespoons of pesto with 1 tablespoon of olive oil.
   
• Cut each Ciabatta in half and spread the pesto on one side of each slice.
• Preheat the oven to 200°C and bake the ciabattas until golden brown (approximately 10 minutes).

Prepare the Dressing:

• Mix together 6 tablespoons of balsamic vinegar, 2 tablespoons of pesto, 4 tablespoons of olive oil, and the sugar.
• Season with salt and pepper to taste.

Prepare the Salad:

• Slice the tomatoes and the mozzarella.
• Center the toasted Ciabatta on a plate and arrange the tomatoes and mozzarella so they surround the bread in a fan shape.
• Alternate the tomatoes and mozzarella when arranging.
• Drizzle the dressing on top and let it rest for 10 minutes. Grate the Parmesan cheese over the dressed Ciabatta.
• Wash and chop the basil leaves and sprinkle over the bread salad. Finally, season with salt and pepper to taste.