Boil a full kettle and preheat the grill to high.
Tear the basil coarsely and add to the salad bowl.
Drain the mozzarella and tear into bite sized chunks and add to the salad bowl.
Place the sliced onion in a sieve and over a sink pour the boiling water over them.
Place the onions in a separate bowl and add the vinegar and sugar and mix well. Leave this to soak which mellow the flavour.
Drain the onions, discard the marinade and add them to the salad bowl.
Tear the ciabatta into bite size pieces (approx 2cm), place on the grill tray and drizzle over the oil. Season to taste with salt and pepper. Place them under the grill for 10 mins or until crispy and brown and then add to the salad bowl.
Mix the bowl well and season with black pepper.
Add the tomatoes, olives, capers and oregano to the salad bowl.
Drizzle over a little more olive oil and serve.
