Ingredients
- 400 grams tomatoes, halved lengthways (red perino tomatoes specified)
- 200 grams tomatoes, halved lengthways (yellow perino tomatoes specified)
- 1 shallot, thinly sliced
- 1 loaf (200 grams) sourdough bread (White Sourdough Vienna loaf, torn)
- 2 garlic cloves, finely grated
- Extra virgin olive oil, to drizzle
- 2 peaches ( ripe yellow peaches, stoned and thinly sliced)
- 1/4 cup olive oil (extra virgin olive oil, extra 60 ml)
- 1 tablespoons red wine vinegar
- 1 bunch flat-leaf parsley, leaves picked
- 150 grams ricotta cheese
How to Make
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Step 1: Combine the tomato, shallot and peach in a large bowl and season and toss to combine and set aside for 10-15 mins to develop the flavours.
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Step 2: Meanwhile, add enough oil to a large frying pan to cover the base and place over medium-high heat and then add the bread and cook, without stirring, for 1 min or until golden underneath and continue cooking, stirring occasionally, until golden and crisp all over and then add the garlic and stir to combine.
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Step 3: Add the bread to the tomato mixture with the vinegar, 1/4 cup (60ml) oil and the ricotta and stir to combine and coarsely chop half the parsley leaves and add to the salad and season with pepper and stir until well combined.
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Step 4: Transfer the salad to a serving dish and sprinkle with the remaining parsley leaves.
We hope you enjoy this recipe!
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