Bread & Veggie Salad (Panzanella)
(updated on Apr 07, 2008)
An unusual and delicious dish that you can make in minutes!
2 Boxes of croutons
3 Tbsp olive oil
1 Tsp salt
2 Ontario greenhouse tomatoes, cut into cubes
1 Ontario greenhouse cucumber, sliced into ½” pieces
1 Ontario greenhouse red pepper, seeded and cubed
1 Ontario greenhouse yellow pepper, seeded and cubed
½ Red onion, sliced thinly
1 Cup fresh basil, chopped
3 Tbsp capers, drained
½ Cup of your favourite vinaigrette salad dressing
Heat the olive oil in a large pan. Add the croutons and stir. Heat through for approximately 3 minutes.
In a large bowl, mix the tomatoes, cucumber, red & yellow peppers, onion, basil and capers. Toss in the croutons. Season with salt and pepper. Add the vinaigrette dressing and toss until well mixed. Set aside for 1/2 hour so that the flavours blend.
2 Boxes of croutons
3 Tbsp olive oil
1 Tsp salt
2 Ontario greenhouse tomatoes, cut into cubes
1 Ontario greenhouse cucumber, sliced into ½” pieces
1 Ontario greenhouse red pepper, seeded and cubed
1 Ontario greenhouse yellow pepper, seeded and cubed
½ Red onion, sliced thinly
1 Cup fresh basil, chopped
3 Tbsp capers, drained
½ Cup of your favourite vinaigrette salad dressing
Heat the olive oil in a large pan. Add the croutons and stir. Heat through for approximately 3 minutes.
In a large bowl, mix the tomatoes, cucumber, red & yellow peppers, onion, basil and capers. Toss in the croutons. Season with salt and pepper. Add the vinaigrette dressing and toss until well mixed. Set aside for 1/2 hour so that the flavours blend.
