There is something absolutely amazing about the flavour of in-season tomatoes.
Inspired by Panzanella (Tuscan tomato & bread salad) this recipe has got to be my favourite way of using up tasty tomatoes.
It's the kind of uncomplicated dish that requires little effort and packs a punch in flavour.
The quality of the ingredients is paramount so pick tomatoes that are in season and choose a high-quality olive oil.

Ingredients to feed 2-3:
1 punnet (400g approximately) of in-season coloured cherry tomatoes, halved
2-3 large plum tomatoes, roughly chopped
1 small red onion, cut in half then finely sliced
Leaves from a bunch of basil
A large handful of rocket
1 ball of mozzarella
Two slices of sourdough bread
1 clove of garlic, peeled
A tablespoon of balsamic or red wine vinegar, I used Aspall's Apple Balsamic Vinegar
Good quality extra virgin olive oil, I used Il Casolare unfiltered extra virgin olive oil

Method:
Toast the sourdough and rub the raw garlic over it. Discard any leftover garlic and chop the garlic bread into large cubes.
Put the tomatoes, red onion and basil in a large bowl. Drizzle with olive oil, pour in the balsamic or red wine vinegar, season with sea salt and freshly ground black pepper and give it a good stir, occasionally squashing some of the tomatoes. The squashing will produce some tomato juice that the garlic bread cubes will soak up.
Add the rocket and garlic bread cubes, stir again.
Divide the salad between two plates, top with mozzarella and finish with an extra drizzle of olive oil.