Recipes | Easy Ontario Greenhouse Panzanella Salad
Easy Ontario Greenhouse Panzanella Salad
This classic salad features light, bright flavours but is hearty enough to enjoy as a light lunch or dinner. Ontario Greenhouse Vegetables star for flavour, crunch, and crispness every time!
Ingredients
Servings
Salad:
- 1 1/2 Cups Bread Cubes, Cut from Ciabatta or Baguette
- 1 Tbsp. Olive Oil
- 2 Ontario Greenhouse Bell Peppers, Cut Into Bite-Sized Pieces
- 1 Large Ontario Greenhouse Tomato Cut Into Bite-Sized Pieces
- 2/3 Cup Ontario Greenhouse Cucumbers, Cut Into Bite-Sized Pieces
- 1/4 One Red Onion, Sliced Thin
- 1 Cup Strawberries, Hulled and Roughly Chopped
- To Taste Fresh Basil and Black Olives (Optional)
- To Taste Salt & Pepper
Dressing:
- 1 Clove Garlic, Minced
- 1/4 Tsp. Dijon Mustard
- 1 1/2 Tbsp. Fresh Lemon Juice
- 1/4 Cup Olive Oil
- To Taste Salt & Pepper
Instructions
Step 1
Prepare your croutons. Cut bread into 1-inch cubes and pan fry in olive oil over low-medium heat tossing frequently, until lightly golden, about 5 minutes. Set aside. Add salt and pepper to taste.Step 2
Whisk to combine your ingredients for the dressing in a small bowl. Set aside.Step 3
Toss the fresh salad ingredients together in a large bowl, top with croutons, dressing and salt and pepper. Garnish with fresh basil and olives if desired.
Note: Traditional Panzanella salad uses homemade croutons, but you may substitute with store-bought if desired. If you are making this in advance, add the strawberries and red onions just before serving.
