Finally the weather is starting to warm up. I fancied something really bright and tasty that reminded me of my holidays. I made this salad, its great for 2 as a lunch or 4 as a side dish. Its sweet, salty and punchy. Delicious!

Ingredients

• 4 medium ripe tomatoes, thinly sliced
• 1 tbsp olive oil
• 6 caper berries or 1 tbsp capers
• 2 tbsp pesto
• 1 block feta
• 4 anchovies from a jar
• 2 tbsp capers, drained
• 3 tbsp oil for frying
• 1 tbsp olive oil for drizzling
• Sea salt and black pepper

For the Croutons

• 1 slice of stale bread, I like to use sourdough as it gets nice and crispy
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Good pinch of salt

Directions

1. To make the croutons, tear the bread into a bowl. Add the olive oil, rosemary and salt. Give it a good mix so the bread is all covered. I put mine in the air fryer for 6 minutes at 190 degrees. Different types of bread are ready at different times so keep checking every minute after 6 mins. Once crispy and golden set aside on a plate.
2. In a small saucepan or frying pan. Heat the 3 tbsp of oil until hot. Add the capers (be careful they will spit hot oil) fry until they stop sizzling and have opened up like a flower. Set aside on kitchen paper so they drain and crisp up.
3. To assemble the salad. Place the sliced tomatoes on a serving dish. Drizzle over the olive oil. Add the caper berries and pesto. Crumble over the feta. Finish off with the crispy capers, anchovies and croutons.