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Tomato salad with lemon roasted feta


200g feta cheese

Zest and juice of one lemon

2 tbsp olive oil

3 slices sourdough bread

1 punnet heirloom tomatoes

1 handful basil leaves

Paul Newman’s Own Classic Dressing


  1. Preheat oven to 180C.
  2. 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.
  3. 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.
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