+ Enlarge Photo Print Recipe Recipe Serves: 6 Nutritional value: 230 calories; 11 g fat; 5 g protein; 28 g carbohydrates; 3 g fibre << New Search

Tomato Bread Salad (Panzanella)

Ingredients

• 5 medium-size ripe tomatoes, cored and cut into chunks
• 5 cups (1.25 L) packed day-old crusty Italian bread in 1-inch (2.5-cm) cubes
• 1/2 english cucumber, halved and sliced thin
• 1/2 cup (125 mL) thinly sliced red or Vidalia onion
• 1/2 cup (125 mL) lightly packed fresh basil leaves, slivered
• 2 tbsp (30 mL) capers, rinsed
• 1/3 cup (80 mL) extra-virgin olive oil
• 1/4 cup (60 mL) red wine vinegar or balsamic vinegar
• 1 clove garlic, minced
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper

Directions

1. In a large serving bowl, combine tomatoes, bread, cucumber, onion, basil and capers.
2. For the dressing, in small bowl whisk together olive oil, vinegar, garlic, salt and pepper.
3. Drizzle dressing over salad, especially over the bread; toss until well coated. Let stand a few minutes until bread absorbs juices.