Recipes

Spring Panzanella

• 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

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).