Peach, tomato & feta bread salad

Make the dressing by mixing all the ingredients, and a good sprinkle of sea salt and freshly ground pepper, together in a jar. Seal with the lid and shake well. This is best made at least 1 hour in advance, or up to 2 days ahead.

Generously drizzle the bread, 4 peach halves and 4 tomato halves with olive oil.

Place a griddle pan over a low heat to slowly warm up. Starting with the bread, and cooking in batches if necessary, griddle for 1-2 minutes, then flip and repeat on the other side until thin char lines form. Remove to a chopping board.

Put the oiled tomatoes and peaches, cut-side down, on the griddle (in batches if needed) and cook for a few minutes until the charred on the cut sides. Transfer everything onto the chopping board, roughly chop into large chunks, then add to a large mixing bowl.

Halve the cherry tomatoes and add to the bowl. Cut the remaining tomatoes and peaches into wedges, then add them with the basil and feta. Mix everything together, then transfer to a large serving plate. Pour the dressing over the top and serve.