4-6 small shallots, skins on
olive oil
4-5 tablespoons red wine vinegar (preferably homemade – see note)
1 large heirloom tomato
½ clove garlic, crushed
3 large slices sourdough bread, toasted
6-8 black cherry tomatoes, halved
1 tablespoon Dijon mustard
½ tablespoon seed mustard
¼ cup good extra virgin olive oil
2 each white and yellow-fleshed nectarines, sliced (or peaches, or whatever summer stone fruit is available)
2 balls (around 200g) burrata or the equivalent of stracciatella (or a ball of fresh mozzarella torn and ⅓ cup fresh cream)
1 small handful rocket leaves
1 good handful basil leaves – I used purple, sweet and Greek basil

If there’s a dish that is worthy of bringing ingredients and people together it’s this one. If, however, you have a gluten-intolerant guest you may not be able to serve this gluten-laden version. The fermentation process in making sourdough does break down the gluten leaving just a trace, so it’s tolerated more easily, but if there’s a coeliac at your table, you can easily sub out the bread for a good gluten-free sourdough.

View the recipe collection here



1.Heat the oven to 190°C fan bake.
2.Cut the shallots in half lengthwise, lay on a lined baking tray, drizzle with a little olive oil and season. Bake for around 15 minutes until softened.
3.Remove from the oven and while hot sprinkle them with 1-2 tablespoons red wine vinegar. As they cool they will absorb the vinegar and transform into sweet little packets of deliciousness.
4.Grate the heirloom tomato into a small bowl. Add the garlic, 1 tablespoon red wine vinegar and season well with salt and pepper, stirring to combine.
5.Roughly tear the sourdough toasts into smallish pieces and lay them out in a single layer on a platter.
6.Drizzle with the tomato mixture and toss so all the bread is coated. Set aside to ‘marinate’ and soften.
7.Heat a little olive oil in a pan over a medium-high heat and sear the cherry tomatoes until slightly charred.
8.For the dressing, put the mustards and 2 tablespoons red wine vinegar in a small mixing bowl and whisk until combined.
9.Season and whisk in the extra virgin olive oil to emulsify. Taste, adjust seasoning if necessary and set aside.
10.I usually double the recipe and put all ingredients in a jar and shake it until well combined. The excess is easily kept in the fridge for salads in a hurry.
11.When ready to serve, lay the bread out on a serving platter intermingled with the stone fruit. Tuck in the burrata or stracciatella.
12.If you can’t access either, my cheat’s version is to tear the flesh of a fresh mozzarella ball into a small bowl, mix in some fresh cream to coat and use this instead – the cream makes lovely, delicious business when it mixes into the dressing and fruit juices.
13.Poke the roasted shallots and rocket in among the fruit. Shower over your basil leaves and add the charred cherry tomatoes.
14.When ready to serve, drizzle over the dressing and season, with optional extra olive oil on the side.

Food and recipe styling, photography Fiona Hugues