Simple but irresistible, the flavours of summer on a plate (I made it with our first tomatoes from the garden and it was perfection). Tomato and peach are a classic combination, and I’ve just added a little extra crunch with the bread to create a version of the traditional Italian panzanella salad.
Serves 1
Preparation time: 5 minutes
Cooking time: 3 minutes
1 teaspoon extra-virgin olive oil, 41 calories
1 x 30g slice stale country/sourdough bread, 66
100g mixed ripe tomatoes, sliced or halved into bite-sized pieces, 20
1 ripe peach, cut into bite-sized pieces, 51
1 teaspoon white wine vinegar, 2
Small handful of basil leaves, 5
Freshly ground sea salt and black pepper, to taste
1. Heat a griddle and brush with a few drops of the oil (keep the rest for the dressing). Toast the bread on both sides, then tear into bite-sized chunks.
2. Arrange the tomatoes and peach pieces on a plate with the bread.
3. Mix together the remaining olive oil and vinegar in a bowl and drizzle over the salad, then scatter the basil leaves on top. Season well and serve at room temperature (ideally, wait for a few minutes to let the dressing soften the bread).
P. S. For a gluten-free version, substitute 10g of pistachio nuts (59 calories), lightly crushed, for the bread.
Add half a ball of ‘light’ mozzarella (100–109 calories) for a more substantial meal – it’s not quite as creamy as the full fat version, but it works on a Fast Day if seasoned well and accompanied by a tasty dressing. Or try salty, savoury crumbled feta instead.
