Raspberry Panzanella Inspired Salad

Serves6

Cooking time 30m

Check out this Tuscan-salad a with a raspberry twist! A perfect edition to any summertime entertaining spread. Recipe by: Polly from My Polly Kitchen

Ingredients

1/2loaf of focaccia – cut into large cubes

3large heirloom tomatoes

1 punnetheirloom cherry tomatoes

1 tbspred wine vinegar

1 tbspextra virgin olive oil

1/4 cupfresh thyme

1 cheeka red onion – thinly sliced

1/2cucumber – thinly sliced

1large avocado

100gwatercress

1 cupof basil leaves – roughly torn

1/2 cupgreen olives

1 punnetDriscoll's raspberries

2balls mozzarella

1/2 cuppesto

Juice of 1/2 lemon

2 tbspextra virgin olive oil

Preparation

Preheat oven to 180° fan bake
Croutons

Place the croutons onto a baking tray, and drizzle with extra virgin olive oil. Bake until crispy (keep an eye on them!)
Tomatoes

Chop the heirloom tomatoes into bite sized pieces and cut the cherry toms in half. Add to a bowl. Add the thyme leaves, extra virgin OO, vinegar + S&P, stir well. Set aside.
Dressing

Mix the dressing ingredients together in a bowl. Set aside. Slice the onion, cucumber and avocado.
Serving

In a large platter – place the watercress and fresh basil leaves. Then layer the croutons, tomatoes, onion, cucumber and avocado. Then top with the olives, chunks of mozzarella and then the fresh raspberries. Drizzle half the dressing over the top and put the rest in a small ramekin on the table.