Jess Daniell's Tomato & Summer-fruit Panzanella

Makes 4 serves /  Takes 20 minutes / Dairy-free

Tomato and summer fruit Panzanella Photo: Supplied

Salad ingredients

• 1 stale baguette, ripped into small chunks
• 2 Tbsp olive oil
• 2 cloves garlic, crushed
• 1 preserved lemon
• 500g mixed heirloom tomatoes, roughly chopped into different shapes
• 250g strawberries, hulled & halved
• ¼ watermelon, peeled and roughly chopped
• 1 red onion, finely diced
• Small handful of basil leaves, chopped
• Small handful of parsley leaves
• Salt & pepper

Dressing ingredients

• 2 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• 4 Tbsp olive oil
• Salt & pepper

Method

Preheat your oven to 180°C.

Toss baguette, olive oil and garlic together on a baking tray, and season with salt and pepper.

Spread into an even layer and bake for 12-15 minutes until golden and crispy. Remove and allow to cool slightly.

Remove the flesh from the preserved lemon and discard. Finely slice the rind into thin ribbons.

To make the dressing, combine all the dressing ingredients in a jar and shake well. Season to taste with salt and pepper.

Add the remaining ingredients to a large bowl and drizzle over the dressing, tossing gently to coat.

Add the crispy croutons just before serving, allowing them to soak up some of the tomato juices and dressing.