Peach and Burrata Salad

• 600g Isle of Wight mixed tomatoes, chopped into large pieces
• 300g stale bread, torn into large chunks
• 1 red onion, very finely sliced
• 2 tbsp plus 100ml olive oil
• 3 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar or to taste
• Juice of 1 lemon
• 4 ripe peaches, pitted and quartered
• 160g wild rocket leaves or watercress
• 250g good quality burrata
• Sea salt flakes
• Small bunch fresh basil leaves
• 4 tbsp fresh tarragon leaves
• Additional extra-virgin olive oil

Put the tomatoes, bread and sliced onion into a medium mixing bowl.

Shake together the olive oil, sherry vinegar, mustard, sugar and lemon juice in a jar and pour half over the salad mixture and toss together. Leave for 20-30 minutes.

Brush the peaches with olive oil and heat a griddle pan until hot. Griddle the peaches for 3 minutes on each side until clear char lines appear.

Transfer the salad to a serving platter. Add the rocket and tear the burrata over the salad, seasoning it with sea salt. Scatter with the herb leaves, then drizzle with the remaining dressing.

Just before serving, add more extra-virgin olive oil, if you like.