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Tomato and bread salad

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

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 12 mins cooking
  • Serves 6 - 8
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Tomato and bread salad
Ripe tomatoes with rustic croûtons and creamy Persian feta make for a magic match. Add the croûtons just before serving to preserve their crunch.


  • 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


  • 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.


Drink Suggestion: Gutsy grenache rosé. Drink suggestion by Max Allen