Mixed Isle of Wight tomatoes pangritata salad

• 100g stale bread
• 1 lemon zested
• 2 thyme sprigs, leaves finely chopped
• ½ clove garlic, crushed
• Salt and pepper
• 8 tbsp olive oil
• 500g mixed Isle of Wight tomatoes
• 1 ½ tbsp white wine vinegar
• 1 tbsp caster sugar
• Small handful of basil, leaves removed

Tear the stale bread into large chunks and blitz in the food processor along with a pinch of salt until the bread resembles fine breadcrumbs.

In a small bowl mix the lemon zest, chopped thyme leaves, garlic and seasoning, then add to the breadcrumbs and stir through.

Heat 2 tbsp of the olive oil in a shallow frying pan and add the breadcrumb mixture. Cook gently for 5-6 minutes until golden and crispy.

Cut the tomatoes into different sized pieces and arrange on a plate.

Whisk together the last of the olive oil, white wine vinegar and sugar. Taste and add seasoning if necessary.

Drizzle the dressing over the tomatoes and sprinkle on the pangritata along with fresh basil leaves.