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Ontario Greenhouse Panzanella Salad  Banner
Ontario Greenhouse Panzanella Salad  Dish

Panzanella
Salad

Ontario Greenhouse Panzanella Salad

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

Ingredients

Mini Seedless Cucumbers Yellow, Orange and Red Bell Peppers Beefsteak Tomato
Salad:
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

 

Dressing:
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

Instructions

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.