Nutrients per serving
- Protein: 3.0 grams
- Fat: 6.0 grams
- Carbohydrates: 17.0 grams
- Calories: 130
Greenhouse Tomatoes
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.
Preparation Time:
15 minutes
Cooking Time: Not available
Standing Time: About 10 minutes
Servings: 6 to 8
Cooking Time: Not available
Standing Time: About 10 minutes
Servings: 6 to 8
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 basil leaves, slivered
- 2 tbsp (25 mL) capers, rinsed
- 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
Dressing:
Preparation:
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).
