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Recipes

Vegetables

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Spring Panzanella
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
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
  • 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
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).