Pre-heat a chargrill pan to a high temerature.
Slice the the ciabatta into generous slices: 1.5 to 2cm and drizzle generously with olive oil. Toast the ciabatta slices on the grill until bar marked but still golden.
Remove the root end of the garlic clove, and peel. Set aside.
Once the bread had cooled slightly, scrape the clove of garlic onto each slice. Set aside until needed.
Quarter each plum tomato, and remove the seeds. Cut the resulting tomato petals into strips, then chop into a fine dice.
Top and tail the red onion, cut in half, and peel. Slice each half onion from top to bottom into very thin slivers. Soak the onion slices in cold water to make less pungent.
Pick the leaves from the basil stalks. Stack the leaves, and shred the basil into a coarse chiffonade.
Using a vegetable peeler, remove strips of the lemon's zest. Cut into strips, then dice finely. Alternatively, use a zester to grate the lemon, but the diced peel gives great bursts of flavour.
Pick the leaves from the parsley, stack them and finely slice them in a chiffonade.
Drain the onion, and pat dry with some paper towel. Mix all the ingredients for the salsa, except for the parsley leaves. The mix should be glossy with olive oil: if it looks dry, add an extra drizzle.
Taste and adjust the seasoning if necessary.
Pile each slice of ciabatta generously with the tomato salsa, then sprinkle with the parsley leaves.
Slice the mozzarella on top.
«Use a day old ciabatta as it will be easier to slice. Instead of toasting the sliced ciabatta in the oven, try grilling it on a hot griddle or on the barbecue for a smokey hit. For extra flourish, add some parmesan shaving on top before serving.»