Tomato and Nectarine Panzanella Salad

_INGREDIENTS:

• 4 nectarines, pitted and sliced
• 4 Truss tomatoes or 1 punnet of cherry tomatoes
• 100g day-old bread
• Olive oil
• 1 Tbsp capers
• ½ tsp salt
• ¼ red onion, thinly sliced
• ½ cup fresh basil leaves, torn

_DRESSING:

• 1 tomato, grated
• 1 tsp red wine vinegar
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

_{INSTRUCTIONS:}

1. To prepare the croutons tear or cut the bread into bite-sized cubes. Drizzle with olive oil and sprinkle with salt. Toss to coat.
2. Spread the bread on a baking tray and bake at 200°C for 8-10 minutes, until golden and slightly chewy. Set aside to cool.
3. Meanwhile, cut the tomatoes into chunks and place them in a sieve over a bowl. Sprinkle the tomatoes with salt and toss gently. Let the tomatoes sit for 15 minutes to release their juices. Reserve the juices in the bowl for the dressing.
4. To make the dressing, add the grated tomato, red wine vinegar, olive oil, and minced garlic to the reserved tomato juices. Whisk until well combined. Chop up any leftover grated tomato skin and set aside for the salad.
5. In a large bowl, combine the tomatoes, sliced nectarines, capers, sliced onion, and toasted bread. Add the torn basil leaves and mix gently.
6. Pour the dressing over the salad and toss to coat. Let the salad sit for 15 minutes to allow the flavors to meld.
7. Just before serving, season with a final sprinkling of salt and pepper and extra basil leaves.