Ripe tomatoes with rustic croûtons and creamy Persian feta make
for a magic match. Add the croûtons just before serving to preserve
160 gmcrustless sourdough bread, coarsely tornFinelygrated rind and juice of 1 lemon, or to taste100 mlextra-virgin olive oil400 gmmixed cherry tomatoes, coarsely torn4large ripe heirloom tomatoes (such as oxheart), cut into thick wedges¼Spanish onion, thinly sliced1small garlic clove, finely chopped1 tbspred wine vinegarLargehandful each of coarsely torn flat-leaf parsley and mint100 gmPersian feta (optional), to serve
Preheat oven to 200C. Spread torn bread on an oven tray, scatter with lemon rind, drizzle with 50ml olive oil, season to taste and stir to coat evenly in oil. Bake, stirring occasionally, until golden and toasted (10-12 minutes). Set aside.
Combine tomatoes, onion and garlic in a large bowl, drizzle with vinegar, lemon juice and remaining oil, season to taste and toss to combine, then set aside.
Just before serving, add herbs, feta and toasted bread to tomatoes, toss to combine and serve.