• 350-400 g sourdough loaf bread
  • 700 g mixed tomatoes, choose a variety of colors
  • ½ red onion
  • 3 tbsp. red wine vinegar
  • ¼ tsp sugar for balance
  • 2 tsp dijon
  • 3 tbsp olive oil, divided
  • Handful Basil, picked about 20g
  • 2 Peaches, sliced
  • Cut or tear the sourdough into bite sized chunks.
  • Add the sourdough to a bowl, then drizzle over 3 tbsp oil and toss to coat.
  • Season the bread with salt and pepper.
  • Place the bread into the basket of the Instant Vortex. Select Bake, set the temperature to 180°C and Bake for 5 Minutes until lightly golden.
  • Cut the tomatoes into bite sized pieces.
  • Place them in a colander, over a large mixing bowl to catch the tomato juices.
  • Sprinkle over a generous pinch of salt, then let the tomatoes sit for 15 Minutes to release their juices.
  • In a small bowl, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside to pickle.
  • Once ready to serve mix the tomato juices with the pickled onions and mustard until combined. Season the dressing to taste.
  • Add the tomatoes, peaches, toasted bread, and basil to the dressing.
  • Toss and serve immediately.
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