Peach and Tomato Panzanella

We are squeezing this recipe in just before peach season is over! This panzanella is a gentle nod to the classic Italian bread salad, featuring sweet peaches alongside fresh heirloom tomatoes and crusty fennel seed crostini. It's a gorgeous side to serve alongside any protein, or just on its own for a cute solo lunch. Enjoy!

Ingredients:

Salad:
4 slices of stale sourdough, torn into small pieces
2 tbsp olive oil
1-2 tsp fennel seeds
2 heirloom tomatoes, cut into wedges
1 cup mixed cherry tomatoes, halved
2 tsp sea salt flakes
1/2 red onion, finely sliced
2 ripe peaches, sliced
2 cups rocket
1 ball of burrata
Chilli flakes, to serve

Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 clove of garlic, minced
1 tsp Dijon mustard
Pinch of salt

Method:
1. Preheat oven to 200 degrees, fan forced.
2. Place the bread on a lined baking tray. Drizzle with olive oil oil and sprinkle with fennel seeds. Mix to combine then bake for 15-20 mins, tossing at the halfway mark.
3. Meanwhile, add the tomatoes to a large colander over a bowl. Sprinkle with salt and set aside to drain for 15 minutes. Discard the liquid and pat the tomatoes gently with a paper towel.
4. Add all of the dressing ingredients to a jar and shake to combine.
5. Toss the rocket, red onion, peaches and tomatoes in a large bowl. Drizzle dressing over the salad. Transfer to a large serving bowl and top with burrata and a sprinkle of chilli flakes. Enjoy!

Notes:
Salting the tomatoes draws out the moisture and intensifies the flavour. Panzanella is best enjoyed immediately however the ingredients can be prepared in advance.