Ingredients

200g day old sourdough bread
1 garlic clove, crushed
2 tbsp olive oil
1 red onion, sliced
2 tbsp white balsamic vinegar
1 pinch salt
2 ripe clingstone peaches
1 truss tomato, diced
1 handful basil, torn
2 tbsp pine nuts, toasted
100g feta cheese, crumbled
2 cups, wild rocket

Method

1. Turn your oven on to 200 degrees celsius and line a baking tray with baking paper
2. Combine the crushed garlic and olive oil in a mixing bowl and leave to sit while you prepare your bread.
3. Tear the bread up into rough 2cm chunks. Place them into the mixing bowl with the olive oil and garlic and toss until the bread is well coated. Spread the bread out evenly on the baking tray and place in the oven to toast for around 20 minutes or until golden brown.
4. While your bread is toasting, finely slice your onion and place it into a mixing bowl with the white balsamic vinegar and salt. Leave this to sit while you prepare the rest of the ingredients.
5. Cut your peaches in half and remove the seed. Then, slice the peaches into thin slices and set aside. Cut your tomato into a fine dice and set aside. Roughly chop the basil leaves and set aside.
6. Toast your pine nuts on a dry pan over a medium heat until they are golden brown. Add these to the mixing bowl with the onion then add the rest of your prepared ingredients and mix well.
7. Once your bread is done, remove it from the oven and add it to your other ingredients while it’s still hot. This allows the flavours to be soaked up by the bread. Get your hands in there and toss well making sure you crush and crunch some of the flavours together.
8. Crumble in the feta and add the rocket leaves. Give the salad a good lug of olive oil and toss one last time. Season to taste with salt and pepper.
9. Plate up your salad onto a dish and serve as a side to your summer BBQ, seafood feast or eat as is!