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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.
| Preparation Time: |
15 minutes |
| Standing Time: |
about 10 minutes |
| |
Serves 6 to 8 |
| 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 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 |
| |
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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: |
|
| 1 Serving: |
|
|
Protein: |
3 grams |
|
Fat: |
6 grams |
|
Carbohydrates: |
17 grams |
|
Calories:
|
130 |
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