Tomato & Stone Fruit Salad
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The key to this summer salad is the ripeness of the fruit. The juicier the better! Add some soft cheese like burrata or stracciatella and it’s the perfect side dish for barbecues or your Christmas table.
Serves 6 as a side
Ingredients
Stale bread (to make croutons)
Extra virgin olive oil
Sea salt flakes
6-8 ripe heirloom tomatoes (different colours and shapes are pretty)
2-3 ripe peaches or nectarines
Thyme and basil leaves
1 ball burrata
Method
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Preheat your oven to 180°C. Tear or cut the stale bread into small cubes (about 2 cm). Toss the bread cubes in a bowl with 2–3 tablespoons of olive oil and a pinch of sea salt. Spread the cubes evenly on a baking tray. Bake for 10–15 minutes, tossing halfway, until golden and crisp. Set aside to cool.
2. Wash and dry the tomatoes and stone fruit. Cut the heirloom tomatoes into wedges or slices, depending on size. Pit the peaches or nectarines, then slice or wedge them to match the tomato sizes, being sure to save any juice.
3. Arrange the tomato and stone fruit pieces on a large serving platter or bowl; drizzle over saved juice. Scatter fresh thyme and basil leaves over the top. Break the burrata into pieces and place it gently on the salad. Sprinkle the homemade croutons evenly over the salad.
4. Drizzle salad generously with extra virgin olive oil and finish with a pinch of sea salt flakes.
Note: If you don't have basil, simply spray with Fin. Basil Oregano Lemon fragrance.
Enjoy. K x
