SARDINIAN TOMATO SALAD

Sardinia inspired this Mediterranean-style dish featuring the classic flavours of fennel, orange zest and olives. A selection of green heirloom tomatoes was used for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

INGREDIENTS: Thinly sliced red onion 1/2 cup

Grated orange zest, 1/ 2tsp

Fresh orange juice 2tbsp

Champagne vinegar 2 tbsp

Extra-virgin olive oil, plus more for drizzling 1/4 cup

Kosher salt and freshly ground pepper

Small to medium green heirloom tomatoes, such as green zebra and green grape, cored and cut into wedges 21/ 4lbs

Fennel, halved and thinly sliced lengthwise (11/ 2 cups), fronds reserved for serving 1

Mild green olives, such as Castelvetrano, smashed and pitted 1/2 cup Coarsely chopped flat-leaf parsley leaves 1tbsp Sliced rustic bread, such as pan Pugliese

Garlic, halved 1 clove Tuna in oil 5oz Flaky sea salt, such as Maldon, for serving METHOD

1. Place onion in a small bowl of ice water. Let stand ten minutes, then drain and pat dry. Meanwhile, whisk together orange zest, juice and vinegar. Whisk in olive oil until emulsified. Season with 1tsp kosher

salt and 1/4 tsp pepper.

2. In a large bowl, toss tomatoes, sliced fennel, olives and drained onions with vinaigrette. Let stand at least 15 minutes and up to two hours.

3. When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.

4. Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper and fennel fronds. Serve salad with extra tomato juice and bread.