Panzanella ~ Tomato Salad

Tomatoes are a fruit of summer! This lovely flavour combination is perfect for a light lunch or dinner throughout the hot summer months... I haven't included exact quantities for this recipe, but don't be afraid to try it! Get your hands in there! Mix it up with your fingers and taste it as you go to reach your perfect balance of flavours!

8 large tomatoes, remove the core and roughly chop - try a combo of varieties, roma, field, vine ripened as well as some cherry tomatoes
1/2 red onion thinly sliced
2 good handfuls of basil roughly chopped or torn
Stale sourdough bread (or fresh!)  chopped into cubes and toasted in the oven until golden - you can also cut the bread into slices, toast them in the toaster and then tear them up (I used olive sourdough).

Combine all the above ingredients in a salad bowl, and the toasted bread, drizzle with extra virgin olive oil and balsamic vinegar and add salt and pepper to taste. Serve immediately.

I served this with extra slices of toasted olive sourdough and Ela's Dill Dip.

To make Ela's Dill Dip, mix a small container of creme fraiche with 2 heaped tablespoons of Greek style yoghurt, 1 bunch of finely chopped dill, and season liberally with salt and pepper.

For a very yummy and fresh pasta dish, omit the toasted bread, and add handfuls of fresh rocket. Cooks some spaghetti, drain and stir it through the tomato and rocket salad. Serve with freshly grated parmesan cheese.

For another entree / lunch / dinner alternative, omit the toasted bread from the salad, toast some sourdough, spread the toast with labne and pile with tomato salad. For extra flavour you could also brush the toast with olive oil and rub it with garlic to make a delicious bruschetta!