Italian Tomato-Bread Salad (Panzanella)

Makes 6 servings

*5 medium ripe tomatoes, cored and cut into chunks

*5 cups (1.25 L), packed, day-old crusty Italian bread cut 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

1. In a large serving bowl, combine tomato, bread, cucumber, onion, basil and capers.

2. For the dressing, in a small bowl, whisk together olive oil, vinegar, garlic, salt and pepper.

3. Drizzle dressing onto salad, especially bread; toss until well coated.

Let stand for a few minutes until bread has absorbed juices.

Approximate nutrition per serving: 230 calories, 11 g fat, 5 g protein, 28 g carbohydrates, 3 g fibre

- Foodland Ontario