This classic salad features light, bright flavours but is hearty enough to enjoy as a light lunch or dinner.
Serves 6 as a side119
- 1 ½ cups bread cubes cut from ciabatta or baguette
- 1 tbsp olive oil
- 2 Ontario greenhouse bell peppers, cut into bite-sized pieces. Use a combination of red, yellow and orange!
- 1 large Ontario greenhouse tomato (i.e. beefsteak or on the vine), cut into bite-sized pieces
- 2/3 cup Ontario greenhouse grown grape or cherry tomatoes, cut into halves
- 1 cup Ontario greenhouse grown cucumbers, cut into bite-sized pieces. Use a combination of mini cucumbers and regular English cucumbers!
- ¼ of a red onion, sliced thin
- 1 cup strawberries, hulled and roughly chopped
- Salt and pepper, to taste
- Optional: Top with fresh basil and black olives
- 1 garlic clove, minced
- ¼ tsp Dijon mustard
- 1½ tbsp fresh lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
- 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.
- Whisk to combine your ingredients for the dressing in a small bowl. Set aside.
- 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.
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.
Thank you to our friends at www.ogvg.com for generously providing this recipe.