Heritage tomatoes, feta and wild sumac salad
Serves 6 as part of a spread
Heritage tomatoes are still going strong and this fragrant Middle-Eastern dressing compliments them. Proof that there can be perfection in simplicity.
3 tbsp olive oil
2 cloves garlic, sliced
75g/3oz sourdough bread, torn into small pieces
Handful of mint leaves, torn roughly
700g/1¼lb mixed heritage tomatoes, washed
100g/3½oz feta, crumbled
Extra-virgin olive oil, to drizzle
>1 tsp wild sumac
Heat half the oil in a frying pan over a medium heat, add the garlic and sizzle for 1 minute until turning golden and fragrant, then remove with a slotted spoon.
Add the bread and the remaining oil and cook for a further 5 minutes, stirring frequently until the bread is crunchy and golden. Tip into a bowl, allow to cool slightly and then use a wooden spoon to bash into rough crumbs. Toss through the garlic and mint and set aside.
Slice the larger tomatoes into rounds and arrange on a platter with other, smaller, whole tomatoes. Scatter the feta generously over the top, add a good glug of extra-virgin olive oil and season well. Sprinkle with sumac and scatter crunchy bread bits over the top before serving.
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