Place feta slices on a lined baking tray, top with the lemon zest and juice and drizzle with olive oil. Cut the bread into cubes, drizzle with oil and place both the fetta and bread cubes in the oven for 20 minutes or until both are just beginning to turn golden.
Halve a punnet of heirloom tomatoes and toss with Paul Newman’s Own Classic Dressing. Finely slice the basil leaves and add this to the tomatoes. When ready to serve, arrange tomatoes on a platter and top with the croutons and fetta. Serves 4-6.