Bursting with seasonal flavour, colour, and texture — a vibrant dish for sharing, styled best in a wide shallow bowl. It’s a super easy recipe but it really is worth getting some good seasonal ingredients.
Prep time: 15 minutes (plus 30 mins resting)
Serves: 4 as a main, 6 as a side
Ingredients
For the salad
A mix of ripe tomatoes (we used: 1 large Bull’s Heart, 1 medium Beef Tomato, and 12 small Capella & Pomodolci tomatoes)
1 tbsp honey
4 tbsp good-quality olive oil
2 tbsp raspberry vinegar (or red wine vinegar)
Zest of 1 unwaxed lemon (Those big Amalfi lemons if you can get them)
A generous grind of black pepper
A small pinch of salt
A handful of fresh thyme, leaves only (strip from the stems)
For the croutons
2 thick slices of day old+ bread, torn or cut into 1-inch chunks
2 tbsp light oil (e.g. groundnut oil)
1 garlic clove, crushed (or 1 tbsp garlic paste)
Freshly ground black pepper
A small pinch of salt
Method
Make the croutons:
Preheat the oven to 180°C (fan).
Toss the bread chunks with the oil, garlic, black pepper, and a pinch of salt in an ovenproof dish.
Roast for around 10 minutes, or until golden and lightly crisped. Set aside to cool.
Prepare the tomatoes:
Chop the tomatoes into a mix of shapes and sizes — this makes all the difference visually and adds to the eating experience.
Add them to a large mixing bowl.
Dress the salad:
Drizzle the tomatoes with the honey, olive oil, and vinegar.
Add the lemon zest, plenty of freshly ground black pepper, a touch of salt, and the thyme leaves.
Gently mix to coat.
Add the croutons:
Once cooled, stir the croutons through the salad.
Let it rest:
Allow the salad to sit for at least 30 minutes before serving, ideally longer — this gives the flavours time to mingle and deepen.
Serve:
Best enjoyed in shallow bowls (we love it in Burleigh pasta bowls), either on its own or as part of a summery sharing spread.
Notes & Tips
Gluten-free? Simply use gluten-free bread for the croutons. GF bread actually makes brilliant croutons and most guests won’t even notice the swap — perfect for inclusive entertaining.
This dish really shines with seasonal tomatoes — mix up colours and varieties where possible. If you grow your own then all the better!
Get an unwaxed lemon, the zest is really important in this recipe.
