Name: Tomato and bread salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 - 8
Ingredients: 160 gm crustless sourdough bread, coarsely torn; Finely grated rind and juice of 1 lemon, or to taste; 100 ml extra-virgin olive oil; 400 gm mixed cherry tomatoes, coarsely torn; 4 large ripe heirloom tomatoes (such as oxheart), cut into thick wedges; ¼ Spanish onion, thinly sliced; 1 small garlic clove, finely chopped; 1 tbsp red wine vinegar; Large handful each of coarsely torn flat-leaf parsley and mint; 100 gm Persian feta (optional), to serve

Tomato and bread salad

Crunch, colour and creamy Persian feta combine in this simple summer salad.

Serves 6 - 8

Prep

10M

Cook

12M

Total

22M

Ripe tomatoes with rustic croûtons and creamy Persian feta make for a magic match. Add the croûtons just before serving to preserve their crunch.

Ingredients

160 gm crustless sourdough bread, coarsely torn

Finely grated rind and juice of 1 lemon, or to taste

100 ml extra-virgin olive oil

400 gm mixed cherry tomatoes, coarsely torn

4 large ripe heirloom tomatoes (such as oxheart), cut into thick wedges

¼ Spanish onion, thinly sliced

1 small garlic clove, finely chopped

1 tbsp red wine vinegar

Large handful each of coarsely torn flat-leaf parsley and mint

100 gm Persian feta (optional), to serve

Method

Main

1.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.

2.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.

3.Just before serving, add herbs, feta and toasted bread to tomatoes, toss to combine and serve.