Adam Liaw’s summer tomato salad

This isn’t quite a panzanella; think of it as a bruschetta that dreamed itself into becoming a salad. Ingredients 2 thick slices sourdough, around 3cm thick 1⁄2 cup olive oil (approx.) 3 ripe heirloom tomatoes 1 cup mixed cherry tomatoes, quartered salt and pepper, to season 1 tsp dried Greek oregano 1 tbsp red wine vinegar 100g feta 1⁄4 cup kalamata olives Method Heat a grill pan or barbecue over high heat.

Drizzle the sourdough with some of the olive oil and grill until toasted and slightly charred. Cut into large pieces and place on a serving plate. Roughly chop the heirloom tomatoes and mix in a bowl with the quartered cherry tomatoes.



Season well with salt and pepper and drizzle with the remaining olive oil. Mix the oregano and vinegar through the tomato mix then spoon the tomatoes over the bread, completely burying it. Crumble the feta on top and scatter with the olives and a little more oregano.

.