Spring Panzanella

Fresh, top-quality Ontario greenhouse vegetables enhance the flavours of Tuscany's simple tomato bread salad. This salad's fresh taste is excellent on its own or as part of a meal.

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Standing Time: 10 minutes

Preparation Time:

Servings: 6-8

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Ingredients

  • 5 medium Ontario Greenhouse Tomatoes, cored and cut into chunks
  • 5 cups (1.25 L) packed cubed (1-inch/2.5 cm) day-old crusty Italian bread (ciabatta)
  • Half Ontario Greenhouse Cucumber (about 6-inches/15 cm), halved and sliced
  • 1/2 cup (125 mL) thinly sliced Ontario Red Onion
  • 1/2 cup (125 mL) lightly packed fresh Ontario Basil Leaves, slivered
  • 2 tbsp (25 mL) capers, rinsed

Dressing:

  • 1/4 cup (50 mL) extra-virgin olive oil
  • 2 tbsp (25 mL) red wine vinegar or balsamic vinegar
  • 1 clove Ontario Garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

Instructions

In large serving bowl, combine tomatoes, bread, cucumber, onion, basil and capers.

Dressing:

In small bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Drizzle over salad; toss until well coated. Let stand a few minutes until bread absorbs juices.

Tip: To sliver basil, stack about 5 leaves at a time and roll tightly into cigar shape. Slice crosswise into slivers (called chiffonade in French).

Nutritional information

  • Protein: 3 grams
  • Fat: 6 grams
  • Carbohydrates: 17 grams
  • Calories: 130
  • Fibre: 2 grams
  • Sodium: 310 mg