TUSCAN PANZANELLA

5 tomatoes cored and cut into chunks
5 cups cubed day old crusty Italian bread (ciabatta)
half of one greenhouse cucumber halved and sliced
½ cup thinly sliced red onion
½ cup slivered and tightly packed basil leaves
2 Tbsp capers, rinsed.

Dressing
¼ cup extra virgin olive oil
2 Tbsp red wine or balsamic vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
Place tomatoes, bread, cucumber, onion, basil and capers in a bowl
In a small bowl whisk together olive oil, vinegar, garlic, salt & pepper
Drizzle over salad; toss until well coated. Let stand a few minutes until bread cubes begin to absorb juices.


This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE