PANZANELLA FOR SUMMER SUPPERS

Come the summer, if I'm not sure what to cook one of my favourite go-to's has to be Panzanella. Heirloom tomatoes, fresh basil, crispy croutons and high-quality olive oil create the perfect dish. The small of fresh tomatoes from your garden or local farmers market is one of the joy's of Summer and I use a local sourdough for the croutons. This will serve 4 as a main meal - why not add some grilled fish to offer on the side?

Ingredients: 

3 cups of chopped red heirloom or other seasonal red tomatoes 

3 cups of chopped mixed yellow, orange, green, heirloom tomatoes 

2 cups of quartered cherry tomatoes

2 cups of lightly packed torn fresh basil 

1 finely sliced red onion

A generous pinch of flaky sea salt and fresh black pepper

4 slices of sourdough cut into medium sized chunks