Combine ¼ cup of olive oil with the red wine vinegar, tomatoes and olives and season with salt and pepper. Set aside for at least 10 minutes at room temperature.

When ready to serve, heat a barbecue grill over medium heat. Cut the sourdough into thirds horizontally, creating three thick slices, each the size of the whole loaf, and drizzle liberally with the remaining olive oil (use extra if needed). Grill the bread on both sides until well toasted. Place the bread onto a large cutting/serving board and roughly spread with a few spoons of pesto. Scatter with the rocket, basil, feta and tomatoes. Drizzle with a little olive oil and add a grind of black pepper.