Tomatoes Cucumbers Peppers All
Ontario Greenhouse Panzanella Salad  Banner
Ontario Greenhouse Panzanella Salad  Dish


Ontario Greenhouse Panzanella Salad

Total Time: 20 min Yield: 5-6 cups Serves: 6 (as a side course)


Mini Seedless Cucumbers Yellow, Orange and Red Bell Peppers Beefsteak Tomato
1 1/2 cups (375 mL) - bread cubes cut from ciabatta or baguette

1 tbsp (15 mL) - 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 (170 mL) - Ontario greenhouse grown grape or cherry
tomatoes, cut into halves


1 cup (250 mL) - Ontario greenhouse grown cucumbers, cut into

bitesized pieces. Use a combination of mini cucumbers and traditional

seedless cucumbers.


1/4 - red onion, sliced thin


1 cup (250 mL) - strawberries, hulled and roughly chopped
salt and pepper to taste


1 - garlic clove, minced


1/4 tsp (1 mL) - dijon mustard


1 1/2 tbsp (22.5 L) - fresh lemon juice


1/4 cup (60 mL) - Olive oil

salt and fresh ground 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.
*Optional: Garnish with fresh basil and olives if desired.